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Roasted Summer Vegetables Recipe

Looking for an easy Roasted Summer Vegetables recipe? Learn how to make Roasted Summer Vegetables using healthy ingredients.


Submitted by sh0tzz99

Makes 6 servings



Adapted from a recipe on About.com

Recipe Ingredients for Roasted Summer Vegetables

1 large eggplant, halved lengthwise then cut into 1/4 inch slices
2 medium zucchini
4 medium tomatoes, 2 cut into large chunks, 2 grated
1 large onion, halved lengthwise then thinly sliced
8 ounces mushrooms, quartered
4 cloves of garlic, minced
1 cup of water
1/2 cup of olive oil
2 tablespoons of ground cumin
3 tablespoons of dried oregano
1/4 cup parsley, chopped

Recipe Directions for Roasted Summer Vegetables

  1. Pre-heat oven to 350F (175C).

  2. Place all ingredients in a large heavy, shallow baking pan, toss together and bake until tender (about 1 hour), shaking pan occasionally. Resist the temptation to stir the vegetables, as they will turn to mush. Let them caramelize for the best results.

Categories

Vegetables, Side Dish, Greek, Bake, Vegetarian

Nutrition Facts
Serving Size 352.7g
Amount Per Serving
Calories
239
Calories from Fat
174
% Daily Value*
Total Fat
19.3g
30%
Saturated Fat
2.7g
13%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
22mg
1%
Potassium
794mg
23%
Total Carbohydrates
16.5g
6%
Dietary Fiber
6.4g
26%
Sugars
6.9g
Protein
4.5g
Vitamin A 25% Vitamin C 52%
Calcium 9% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in vitamin A
  • Very high in vitamin C
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