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Mixed Roasted Vegetables

Name: Mixed Roasted Vegetables
Ingredients: 2 unpeeled eggplant; 1 large onion, chunks; 4 large carrots, chunks; 2 large green pepper, chunks; 2 large red peppers; 2 stalks large celery, chunks; 1 tsp salt; 1/3 cup olive oil; 1 can diced tomatoes, no salt; 2 tsps leaves thyme; 2 dashes pepper

Average Rating

5.0

Clean out the vegetable drawer with a delicious result.

Servings	Prep Time	Cook Time
10	0 mins	0 mins

Ingredients

2 unpeeled eggplant

1 large onion, chunks

4 large carrots, chunks

2 large green pepper, chunks

2 large red peppers

2 stalks large celery, chunks

1 tsp salt

1/3 cup olive oil

1 can diced tomatoes, no salt

2 tsps leaves thyme

2 dashes pepper

Directions

1.	Chop all ingredients.
2.	Mix together with spice and oil.
3.	Roast in 375 °F (190 °C) oven for 1 to 1 1/2 hours.
4.	Gently lift and turn vegetables as they roast so that they don't get too dry on top.
5.	Note: you can use oregano instead of thyme if you prefer.

Nutrition summary

There are 129 calories in 1 serving of Mixed Roasted Vegetables.

Calorie split: 49% fat, 44% carbs, 7% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

128

% Daily Values*

Total Fat

7.63g

10%

Saturated Fat

1.089g

Trans Fat

Polyunsaturated Fat

0.971g

Monounsaturated Fat

5.24g

Cholesterol

0mg

Sodium

269mg

12%

Total Carbohydrate

15.36g

Dietary Fiber

6.4g

23%

Sugars

7.47g

Protein

2.4g

Vitamin D

Calcium

43mg

Iron

1.06mg

Potassium

570mg

12%

Vitamin A

305mcg

34%

Vitamin C

96.9mg

108%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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