Roasted Summer Vegetables Recipe

Name: Roasted Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1 teaspoon salt, divided; 2 medium zucchini (about 1 lb.); 3 yellow squash (about 1 1/4 lb.); 1 red bell pepper; 1 medium sweet onion, halved; 3 tablespoons olive oil; 1/2 teaspoon pepper; 3 tablespoons chopped fresh basil; 1 tablespoon chopped fresh parsley

Servings: persons

1 medium eggplant
1 teaspoon salt, divided
2 medium zucchini (about 1 lb.)
3 yellow squash (about 1 1/4 lb.)
1 red bell pepper
1 medium sweet onion, halved
3 tablespoons olive oil
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley

1
Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 teaspoons salt, and let stand 20 minutes.
2
Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
3
Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
4
Bake at 450u00b0 for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.

131

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 10 ingredients. The key ingredients include: 1 medium eggplant, 1 teaspoon salt, divided, 2 medium zucchini (about 1 lb.), 3 yellow squash (about 1 1/4 lb.), and more.

Yes, Roasted Summer 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.

Roasted Summer Vegetables

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