Mixed Roasted Summer Vegetables


1 medium eggplant (1 to 11/2 pounds), cut into 11/2-inch chunks

1 medium green bell pepper, seeded and cut into 1-inch pieces

1 medium onion, cut into 8 wedges and separated

2 medium zucchini, cut into 1-inch pieces

1/2 pound whole mushrooms

1 medium tomato, seeded and cut into 2-inch pieces

1/3 cup fresh basil leaves, chopped or 2 tablespoons dried basil

3 tablespoons olive or vegetable oil

2 tablespoons red cider vinegar

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

Grated Parmesan cheese (optional)

  1. Heat oven to 350 °F.
  2. Wash and prepare vegetables and basil (if using fresh).
  3. Place eggplant, bell pepper, onion, zucchini, and mushrooms in 3 quart casserole dish. Sprinkle evenly with basil.
  4. Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
  5. Bake uncovered for 30 minutes.
  6. Add tomatoes and toss to coat.
  7. Bake uncovered 15 minutes longer or until vegetables are tender.
  8. Top with cheese, if desired.
Nutrition Facts: 

Serving size: 1 cup

Calories: 60

Fruits and Vegetables: 1 cup

Fat: 4 g

Fiber: 2 g

Sodium: 105 mg


This material was developed by the UMass Extension Nutrition Education Program.

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