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6 servings, 1/2 cup each
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Toss leftover vegetables with cooked pasta for a roasted vegetable pasta.
The more uniform the vegetable size is, the more evenly the vegetables will roast.
This low-calorie side dish will complement lean fish, meat or poultry. The red pepper is high in vitamin C as well as a good source of vitamin A.
* 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.
alum.foil is not easy to work with.did not like seeds in eggplant and recipe lacked taste.