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Scrumptious Roasted Vegetables

Name: Scrumptious Roasted Vegetables
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 small eggplant quartered and sliced into 1/2-inch pieces; 1 large carrot sliced into 1/2-inch pieces on the diagonal; 1 red onion medium, cut into 1/2-inch strips; 1/2 red bell pepper cut into 1/2-inch strips; 1/2 green bell pepper cut into 1/2-inch strips; 1/2 yellow bell pepper cut into 1/2-inch strips; 1 beet large, root peeled, quartered and sliced into 1/2-inch pieces; 1/2 butternut squash peeled, quartered and sliced into 1-inch pieces; 8 Brussels sprouts cut in half or whole; 1 zucchini sliced into 1/2-inch rounds; 1/4 cup extra-virgin olive oil; 2 tablespoons white balsamic vinegar not overly sweet; dark balsamic vinegar will work as well; 2 tablespoons red wine vinegar or sherry vinegar; 2 teaspoons Dijon mustard whole grain or regular; 2 teaspoons chopped fresh thyme finely; 2 tablespoons Italian basil finely chopped fresh, or parsley, cilantro; 5 garlic cloves pressed; 1 teaspoon freshly ground black pepper; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper optional; 1/2 teaspoon kosher salt plus more to taste; herbs more chopped, to taste

CRAVING TASTY(5)

Nancy Bouch: "This is how I got my grandkids to eat vegetables…" Read More

22Ingredients

65Minutes

140Calories

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Ingredients

US|METRIC

SERVINGS:

1 small eggplant (quartered and sliced into 1/2-inch pieces)

1 large carrot (sliced into 1/2-inch pieces on the diagonal)

1 red onion (medium, cut into 1/2-inch strips)

1/2 red bell pepper (cut into 1/2-inch strips)

1/2 green bell pepper (cut into 1/2-inch strips)

1/2 yellow bell pepper (cut into 1/2-inch strips)

1 beet (large, root peeled, quartered and sliced into 1/2-inch pieces)

1/2 butternut squash (peeled, quartered and sliced into 1-inch pieces)

8 Brussels sprouts (cut in half or whole)

1 zucchini (sliced into 1/2-inch rounds)

1/4 cup extra-virgin olive oil

2 tablespoons white balsamic vinegar (not overly sweet; dark balsamic vinegar will work as well)

2 tablespoons red wine vinegar (or sherry vinegar)

2 teaspoons Dijon mustard (whole grain or regular)

2 teaspoons chopped fresh thyme (finely)

2 tablespoons Italian basil (finely chopped fresh, or parsley, cilantro)

5 garlic cloves (pressed)

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper (optional)

1/2 teaspoon kosher salt (plus more to taste)

herbs (more chopped, to taste)

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NutritionView More

140Calories

Sodium26% DV630mg

Fat14% DV9g

Protein4% DV2g

Carbs5% DV14g

Fiber12% DV3g

Calories140Calories from Fat80

% DAILY VALUE

Total Fat9g14%

Saturated Fat1.5g8%

Trans Fat

Cholesterol

Sodium630mg26%

Potassium440mg13%

Protein2g4%

Calories from Fat80

% DAILY VALUE

Total Carbohydrate14g5%

Dietary Fiber3g12%

Sugars6g12%

Vitamin A130%

Vitamin C100%

Calcium6%

Iron6%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Reviews(5)

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Nancy Bouch a month ago

This is how I got my grandkids to eat vegetables: I serve their favorite vegetables on the list over “De Cecco, tri-color Fusilli”. It is gobbled up. Roasted vegetables retain their color and roasting produces a very light sauce that clings to the fusilli.

Cheryl G. 2 months ago

it was delicious. I will make it again.

Jane Becker 2 months ago

Fantastic. 3rd time I am making this. Delish

Rachel D. 5 months ago

I had to lower the temperature some due to sogginess.

Joe Wynn Wynn 8 months ago

Turned out real well - tasty

Scrumptious Roasted Vegetables

Ingredients

NutritionView More

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Reviews(5)

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