Ingredients
- 1 cauliflower, cut into florets
- 1 eggplant, peeled, cut quarters (lengthwise) and thinly sliced
- 2 portabella mushrooms, cleaned and sliced
- 2 red peppers, cored and sliced
- 1 onion, peeled and quartered
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat the oven to 425ºF.
- Place all of the vegetables on a half-sheet pan with sides (approx 12” x 18”). Combine with the olive oil, and sprinkle on the salt and pepper.
- Roast in the oven for approximately 20-25 minutes, or until the vegetables are cooked to your liking.
Notes
BIG NOTE: every 10 minutes, turn over the vegetables to keep them from burning.
Nutrition Facts
Roasted Vegetable Medley
Amount per Serving
Calories
124
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
395
mg
17
%
Potassium
398
mg
11
%
Carbohydrates
10
g
3
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
1262
IU
25
%
Vitamin C
55
mg
67
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.