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Roasted Italian Vegetables

This makes an excellent side dish for pasta. See the menu accompanying Farfalle with Mushrooms (page 76).

Recipe information

  • Yield

    4 to 6 servings

Ingredients

2

small zucchini

4

small Japanese eggplants

4 to 6

ounces sliced portabella mushroom caps

2

large red bell peppers, cut into long, wide strips

1

/2 cup good-quality balsamic vinaigrette

Salt and freshly ground pepper to taste

Need to make a substitution?

Preparation

  1. Step 1

    Preheat the oven to 425°F.

    Step 2

    Stem the zucchini and eggplants. Quarter the zucchini lengthwise, then cut them in half crosswise. Cut the eggplants into eighths lengthwise, then cut them in half crosswise.

    Step 3

    Combine the zucchini and eggplant with the mushrooms and bell peppers in a large roasting pan (foil-lined if you prefer). Pour the vinaigrette over them, season with salt and pepper, and stir.

    Step 4

    Bake, stirring gently every 5 minutes or so, until the vegetables are tender and lightly browned, 20 to 25 minutes. Serve at once.

  2. nutrition information

    Step 5

    Calories: 94

    Step 6

    Total Fat: 0g

    Step 7

    Protein: 3g

    Step 8

    Carbohydrate: 22g

    Step 9

    Cholesterol: 0mg

    Step 10

    Sodium: 212mg

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