Oven-Roasted Vegetables Recipe

Name: Oven-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch baby purple Italian eggplant; 1-2 packets baby bella or white button mushrooms, quartered; 2-3 garlic cloves, peeled and sliced; 1 red or sweet yellow onion, peeled and sliced; fresh basil leaves; fresh parsley leaves; good quality white wine; salt & pepper to taste; olive oil; 1/2 fresh lemon, zest and juice

Servings: persons

1 bunch baby purple Italian eggplant
1-2 packets baby bella or white button mushrooms, quartered
2-3 garlic cloves, peeled and sliced
1 red or sweet yellow onion, peeled and sliced
fresh basil leaves
fresh parsley leaves
good quality white wine
salt & pepper to taste
olive oil
1/2 fresh lemon, zest and juice

1
Wash and dry all the vegetables. Peel the eggplant to remove most of peel; cut into small chunks. Chop the roma tomatos and slice up the onion into small to medium slices.
2
Cut the mushrooms into quarters and combine all the chopped veggies on to a large metal baking tray. Chop the garlic cloves and scatter over your vegetable mixture; season with salt and pepper to taste. Add a splash of white wine, small squeeze of lemon juice and a good drizzle of olive oil; combine well.
3
Place the combined vegetable mixture in a preheated oven (425 to 445 degrees fahrenheit.)
4
Roast the vegetables until soft and tender. Use a metal spatula to move the mixture around during the roasting to make sure all pieces cook well and are coated with the seasonings.

100

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch baby purple Italian eggplant, 1-2 packets baby bella or white button mushrooms, quartered, 2-3 garlic cloves, peeled and sliced, 1 red or sweet yellow onion, peeled and sliced, and more.

Yes, Oven-Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Vegetables

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