Roasted Summer Vegetables

Roasted Summer Vegetables
Roasted Summer Vegetables might be just the side dish you are searching for. One serving contains 100 calories, 3g of protein, and 6g of fat. This recipe serves 8. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of eggplant, basil, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

1
Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels.
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EggplantEggplant
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Paper TowelsPaper Towels
2
Sprinkle with 1/2 tsp. salt, and let stand 20 minutes.
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SaltSalt
3
Cut zucchini and yellow squash into 1/4-inch-thick slices.
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Yellow SquashYellow Squash
ZucchiniZucchini
4
Cut bell pepper into 1/2-inch strips.
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Bell PepperBell Pepper
5
Cut onion halves into 1/2-inch slices.
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OnionOnion
6
Toss together vegetables, olive oil, remaining 1/2 tsp. salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
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VegetableVegetable
Olive OilOlive Oil
PepperPepper
JellyJelly
RollRoll
SaltSalt
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Broiler PanBroiler Pan
7
Bake at 450 for 20 minutes or until vegetables are tender, stirring once.
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VegetableVegetable
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OvenOven
8
Remove from oven, and sprinkle evenly with basil and parsley.
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ParsleyParsley
BasilBasil
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OvenOven
DifficultyMedium
Ready In30 m.
Servings8
Health Score29
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