Roasted Vegetables - Kraft Recipes Top
Comida Kraft
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Roasted Vegetables

Prep Time
Total Time

6 servings, 1/2 cup each

Harvest zucchini & eggplant from your garden (or local grocery) for yummy Roasted Vegetables. You'll enjoy Roasted Vegetables with just 10 minutes of prep.

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What You Need

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Make It

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  • Preheat oven to 425°F. Cover 2 baking sheets with foil; lightly spray with cooking spray. Cut vegetables into bite-sized pieces; toss with dressing. Spread evenly onto prepared baking sheets.
  • Bake 25 min. or until vegetables are tender and peppers are blackened, turning vegetables over after 10 min.

Special Equipment Needed

Creative Leftovers

Toss leftover vegetables with cooked pasta for a roasted vegetable pasta.

Food Facts

The more uniform the vegetable size is, the more evenly the vegetables will roast.


  • 6 servings, 1/2 cup each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious

Nutrition Bonus

This fat-free, low-sodium side dish will complement lean fish, meat or poultry. The colorful vegetables are rich in both vitamins A and C.

Nutritional Information

Serving Size 6 servings, 1/2 cup each
Calories 50
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 5mg
Carbohydrate 11g
Dietary fiber 4g
Sugars 6g
Protein 2g
% Daily Value
Vitamin A 45 %DV
Vitamin C 70 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from alum.foil is not easy to work with.did not like seeds in eggplant and recipe lacked taste. alum.foil is not easy to work with.did not like seeds in eggplant and recipe lacked taste.
Date published: 2014-08-09
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