1 minute reading time (186 words)

Roasted Vegetables

Yield: About 13 CUP

Cook Time: 25 or 40 - 45 Minutes


Ingredients

  • ​1 medium eggplant (makes about 6 CUP)
  • 2 CUP (about 2 medium) zucchini
  • 1/2 sweet red onion
  • 11/2 bell peppers in a mix of colors
  • 1  1/2 CUP (about 1 medium) yellow crookneck squash
  • 3 CUP mushrooms, cut in half or fourths, depending on size
  • 1/4 CUP olive oil
  • Spike Seasoning or a favorite seasoning


Instructions

  1. Cut eggplant, zucchini, red onion, bell peppers, squash, and mushrooms in about 1/2" cubes.
  2. Coat with oil and sprinkle with desired seasoning.
  3. Place in single layer on cookie sheet lined with foil. Bake to desired doneness, 25 minutes at 400° or 40 - 45 minutes at 350°.


Info

Tip: Use any veggies you like. Choose a combination of several. This makes a large amount, governed by the size of the eggplant, the key vegetable. However, it keeps well in the refrigerator for at least a week.


Nutrition

​Serving Size ​Calories Protein​Fat​Carb​Fiber
​1 CUP ​58 ​+1 g (8%)​4 g (63%)​5 g (29%)​2 g
Peppers 'n Squash Gourmet
Carrots a la Parsley
 

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Monday, 27 June 2022

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