Roasted Vegetables

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Recipe by Kraft

Prep Time

10
min.

Total Time

35
min.

Servings

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.

What You Need

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1 small eggplant
2 red peppers
1 small zucchini
2 jalapeño peppers
1 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

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
AMOUNT PER SERVING
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.