Roasted Vegetables

Name: Roasted Vegetables
Prep time: 10 min
Total time: 35 min
Yield: Makes 6 servings, 1/2 cup each.
Ingredients: 1 small eggplant; 2 medium red pepper s; 1 small zucchini; 2 medium jalapeño pepper s; 1 medium onion; 4 cloves garlic , peeled and chopped; 1/2 cup KRAFT Lite House Italian Dressing

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Recipe by Kraft

Prep Time

10
min.

Total Time

35
min.

Servings

6 servings, 1/2 cup each

Whether you get your harvest from the farmers' market or your backyard, this is the only recipe for Roasted Vegetables you'll ever need.

What You Need

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1 small eggplant
2 medium red peppers
1 small zucchini
2 medium jalapeño peppers
1 medium onion
4 cloves garlic, peeled and chopped
1/2 cup KRAFT Lite House Italian Dressing

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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.

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Kitchen Tips
Nutrition

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.

Servings

6 servings, 1/2 cup each

Healthy Living

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

Diet Exchange

2 Vegetable
1/2 Fat

Nutrition Bonus

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.

Nutritional Information

Serving Size 6 servings, 1/2 cup each
AMOUNT PER SERVING
Calories	70

Total fat	2.5g
Saturated fat	0g
Cholesterol	0mg
Sodium	180mg
Carbohydrate	10g
Dietary fiber	3g
Sugars	5g
Protein	2g
% Daily Value
Vitamin A	30 %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 cma297 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

Rated 4 out of 5 by cornbreadbaby from

Date published: 2010-03-13