Roasted Vegetables – ADA

Roasted Vegetables

Servings: 12
Prep Time:  20 minutes
Cook Time: 30 minutes 

Nutrition:

Ingredients:

  • 1 small eggplant (unpeeled, cut into 1-inch chunks)
  • ⅓ tsp sea salt (fine)
  • 1 zucchini (sliced into 1-inch pieces)
  • 1 yellow squash (sliced into 1-inch pieces)
  • 10 oz cremini (baby bella) mushrooms
  • 4 shallots (peeled and quartered)
  • 1 red bell pepper (cut into 1-inch chunks)
  • 1 green bell pepper (cut into 1-inch chunks)
  • 1 yellow bell pepper (cut into 1-inch chunks)
  • 1 cloves garlic (separated and peeled)
  • 2 tbsp Extra Virgin Olive Oil
  • Freshly ground black pepper
  • 2 tbsp balsamic vinegar (good quality)
  • 1 fresh herb sprig (for garnish)

Instructions:

1. Preheat Oven:
Preheat the oven to 425 degrees F.

2. Prepare the Veggies:

Place eggplant in a large bowl. Lightly salt eggplant and let sit for 10 minutes. (This will prevent it from absorbing too much oil.) Add remaining vegetables and toss with olive oil.

3. Bake the Veggies:
Line baking sheet with parchment. Place vegetables on baking sheet. Sprinkle with salt and pepper to taste. Roast to desired doneness, approximately 20–30 minutes. Adjust seasonings to taste.

4. Garnish & Serve:
Place on serving platter and sprinkle with balsamic vinegar. Garnish with fresh herbs.