Roasted Summer Vegetable Platter Recipe

Name: Roasted Summer Vegetable Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1/4 cup dry white wine; 1 teaspoon salt-free seasoning (such as Spike or Mrs. Dash); 1/2 teaspoon dried oregano; 2 long Japanese eggplants (about 1 pound), sliced (see Note); 1/2 medium zucchini, sliced; 1/2 medium yellow summer squash, sliced; 1 medium green bell pepper, cut into rings; 1 medium red bell pepper, cut to match green pepper; 1/3 cup oil-packed sun-dried tomatoes, cut into strips, plus 1 tablespoon of their oil; Salt and freshly ground pepper to taste; 2 to 3 ounces mixed baby greens

Servings: persons

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 cup dry white wine
1 teaspoon salt-free seasoning (such as Spike or Mrs. Dash)
1/2 teaspoon dried oregano
2 long Japanese eggplants (about 1 pound), sliced (see Note)
1/2 medium zucchini, sliced
1/2 medium yellow summer squash, sliced
1 medium green bell pepper, cut into rings
1 medium red bell pepper, cut to match green pepper
1/3 cup oil-packed sun-dried tomatoes, cut into strips, plus 1 tablespoon of their oil
Salt and freshly ground pepper to taste
2 to 3 ounces mixed baby greens

1
Preheat the oven to 450F.
2
Line a roasting pan with foil.
3
Combine the ingredients for the marinade in a small bowl and stir together.
4
Combine the eggplants, squashes, and peppers in a large mixing bowl.
5
Pour the marinade over them and toss.
6
Transfer the vegetables with the marinade to the lined pan.
7
Roast for 20 to 25 minutes, stirring after the first 10 minutes and then every 5 minutes thereafter, until the vegetables are tender and lightly browned.
8
Remove from the oven and transfer back into the mixing bowl.
9
Stir in the sun-dried tomatoes and their oil.
10
Season with salt and pepper.
11
Line a large platter with the baby greens.
12
Arrange the roasted vegetables over them.
13
Serve at once, or let cool to room temperature before serving.
14
For a summer meal, make a quick cool soup that requires little hands-on time while the vegetables are roasting.
15
Two good ones to go with this are Curried Cashew and Green Pea Soup (page 28) and Cool White Bean and Cucumber Soup (page 38).
16
Serve the meal with ripe summer tomatoes and fresh bread.
17
Roast a batch of Teriyaki Tofu Steaks (page 62) or Cornmeal-Crusted Tofu (page 62) in the oven while the vegetables are roasting.
18
Add some cherry tomatoes and baby carrots to each plate and, if you like, some corn on the cob as well.
19
Calories: 132
20
Total Fat: 9g
21
Protein: 2g
22
Carbohydrates: 13g
23
Fiber: 4g
24
Sodium: 40mg

100

kcal

Calories

Fat

Carbs

Protein

Fat 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 13 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1/4 cup dry white wine, 1 teaspoon salt-free seasoning (such as Spike or Mrs. Dash), and more.

Yes, Roasted Summer Vegetable Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Summer Vegetable Platter

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