Balsamic Roasted Vegetables
Oven-roasted eggplant, squash, potato, bell pepper, tomato and mushrooms tossed in balsamic vinaigrette.
Ingredients
- 1 medium eggplant trimmed and diced 1/2"
- 1/2 red onion trimmed and diced 1/2"
- 1 small yellow squash trimmed and diced 1/2"
- 1 small zucchini squash trimmed and diced 1/2"
- 1/2 cup small red potatoes washed and diced 1/2"
- 1/2 cup mushrooms trimmed and cut into quarters
- 1/2 red pepper seeded and diced 1/2"
- 2-3 plum tomatoes cored and diced 1/2"
- 1 small carrot peeled and diced 1/2"
- 1/3 cup balsamic vinaigrette salad dressing
- 2 Tbsp fresh basil leaves thinly sliced
Instructions
- Preheat oven to 375 F.
- Combine all ingredients. Toss to coat.
- On sheet pan(s) coated with cooking spray, spread vegetable mixture in single layer.
- Roast until vegetables are tender, 25-40 minutes. Serve hot.
Nutrition
Calories: 50kcalCarbohydrates: 9gProtein: 1gFat: 2gSodium: 75mgFiber: 1gSugar: 4g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.