Parchment-Roasted Vegetables Recipe

Name: Parchment-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 Japanese or Asian eggplants; 2 carrots; 1 red onion; 1 large bulb fennel; 1 green zucchini; 1 yellow zucchini or crookneck squash; 2 red bell peppers, cored and seeded; 2 tbsp chopped fresh rosemary; 2 tbsp chopped fresh sage; 2 tsp minced garlic; 1 tbsp olive oil; 1 sheet parchment (in paper-goods aisle)

Servings: persons

2 Japanese or Asian eggplants
2 carrots
1 red onion
1 large bulb fennel
1 green zucchini
1 yellow zucchini or crookneck squash
2 red bell peppers, cored and seeded
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh sage
2 tsp minced garlic
1 tbsp olive oil
1 sheet parchment (in paper-goods aisle)

1
Preheat oven to 400F.
2
Wash and thinly slice vegetables (use a mandoline for more uniform results).
3
Place in a large bowl and toss vegetables with remaining ingredients.
4
Cut a sheet of parchment the size of a cookie sheet and line pan with it.
5
Spread vegetables without overlapping; season with salt and pepper.
6
Bake until vegetable edges are golden brown, about 30 minutes.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 2 Japanese or Asian eggplants, 2 carrots, 1 red onion, 1 large bulb fennel, and more.

Yes, Parchment-Roasted Vegetables falls under the Vegetarian 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.

Parchment-Roasted Vegetables

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