Colorful Vegetable Roast with Olives and Fresh Herbs
View All Section Pages
- 1 small eggplant, cut into 1 1/2 inch wedges
- 2 small zucchini, cut into 1 1/2 inch chunks
- 2 yellow (summer) squash cut into 1 1/2 inch chunks
- 16 Brussels sprouts, trimmed and outside leaves discarded
- 2 sun-dried tomatoes (not packed in oil), chopped
- 1 medium onion, cut into 8 wedges
- 1 yellow bell pepper, cut into 8 pieces
- 1 sweet red bell pepper, cut into 8 pieces
- 1 cup green beans, trimmed and cut into thirds
- 1/2 cup olives, pitted
- 1/2 cup fresh basil, chopped
- 4 medium sprigs of fresh rosemary
- 4 branches fresh thyme
- 1 1/2 Tbsp. olive oil
- 2 large cloves garlic, chopped fine
- Fresh ground black pepper and salt to taste
- In a large bowl toss together the ingredients. Let stand at room temperature.
- Place oven rack on bottom position.
- Pre-heat oven to 450◦ F.
- Set a very large shallow heavy roasting pan in the oven and remove when hot. If you don’t own a very large roasting pan then use two cookie sheets instead.
- Quickly spread the vegetables evenly over the pre-heated pan. Spray the vegetables with 1 1/2 Tbsp. olive oil or use hands to gently spread oil throughout vegetable mixture.
- Roast for 30 minutes, turning occasionally for even browning.
- Remove cooked herb sprigs.
- Serve the vegetables hot or at room temperature. Garnish with additional herbs if desired. Salt and pepper to taste.
Serves 10 | Serving Size: 1 cup
Sodium: 121 mg
Fiber: 6 g
Protein: 3 g
Fat: 4 g
Carbohydrates: 14 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Tip: Incorporate left over vegetables into another meal by adding them to a pasta dish or blending them into a store purchased pasta sauce.
Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services