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Roasted Vegetables

Roasted Vegetables

35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Healthy Living
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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6 servings
Original recipe yields 6 servings
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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Let's Make It
1
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.
2
Bake 25 min. or until vegetables are tender and peppers are blackened, turning vegetables over after 10 min.
Kitchen Tips
Tip 1
Creative Leftovers
Toss leftover vegetables with cooked pasta for a roasted vegetable pasta.
Tip 2
Food Facts
The more uniform the vegetable size is, the more evenly the vegetables will roast.
Nutrition
Calories
50
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 5mg
Total Carbohydrates 11g
4%
Dietary Fibers 4g
14%
Sugars 6g
12%
Protein 2g
4%
Vitamin A
45%
Vitamin C
70%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, 1/2 cup each
* 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.
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