Mixed Roasted Vegetables

Name: Mixed Roasted Vegetables
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 medium eggplant, cut into 2-inch chunks (1 1/2 pounds); 79 milliliters chopped fresh basil leaves or 2 tablespoons dried basil leaves; 1 medium green bell pepper, cut into 1-inch pieces; 227 grams whole fresh mushroom; 1 medium onion, cut into 8 wedges and separated into pieces; 1 teaspoon dried oregano leaves; 8 servings Grated Parmesan cheese, if desired; 0 teaspoons pepper; 1 medium red bell pepper, cut into 1-inch pieces; 2 Tbsps red wine vinegar; 1 teaspoons salt; 1 medium tomato, seeded and cut into 2-inch pieces; 3 Tbsps olive or vegetable oil; 2 mediums zucchini, cut into 1-inch pieces

Need a gluten free side dish? Mixed Roasted Vegetables could be an amazing recipe to try. One serving contains 209 calories, 13g of protein, and 13g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have oregano leaves, basil leaves, bell pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.