Roasted Summer Vegetables

Serves: 6
Total Calories: 55


1 medium zucchini, cut into 1/2-inch slices
1 medium eggplant, cut into 1-inch chunks
1 red bell pepper, stemmed, seeded, and cut into strips
1 (8-ounce) package sliced mushrooms
1 cup chopped onion, frozen or fresh
6 large Italian plum tomatoes, each cut into 6 wedges
2 tablespoons olive oil
salt and ground black pepper to taste
1 teaspoon chopped garlic, fresh or jarred organic


Heat the oven to 425°F.

Toss the zucchini, eggplant, bell pepper, mushrooms, onion, and tomatoes together on a rimmed sheet pan. Add the oil and toss to coat season liberally with salt and pepper. Roast for 15 minutes, add the garlic, and continue roasting for 5 minutes more, until the edges of most of the vegetables have browned and they are uniformly tender but not mushy. Serve at once as a side dish, or in any recipe calling for roasted vegetables. Store in a tightly covered container in the refrigerator for up to 1 week.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 55
Calories from Fat: 40

This Roasted Summer Vegetables recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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