How To Make Simple Roasted Vegetables
Simply seasoned eggplant and salad dressing flavored potatoes are baked with refreshing zucchini for smoky and zesty roasted vegetables.
Position a rack in the top third of the oven and preheat to 425 degrees F. Lightly oil a large rimmed baking sheet, preferably a 17×13-inch half-sheet pan.
Toss the eggplant and salt together in a colander and let stand for 30 minutes to drain off excess bitter juices. Rinse the eggplant well and pat dry with paper towels.
Put the potatoes, 1 tablespoon oil, and 1 tablespoon salad dressing mix in a large bowl and toss until the potatoes are coated. Spread on the baking sheet. Roast for 10 minutes.
Put the eggplant, zucchini, and red onion, the remaining oil, and 1 tablespoon of salad dressing mix in the bowl and toss until vegetables are coated.
Add the potatoes, mix well, and spread them out. Roast for about 40 minutes until the vegetables are tender.
Serve hot and enjoy.
- Calories: 213.49kcal
- Fat: 5.49g
- Saturated Fat: 0.81g
- Monounsaturated Fat: 3.71g
- Polyunsaturated Fat: 0.70g
- Carbohydrates: 38.06g
- Fiber: 6.32g
- Sugar: 5.06g
- Protein: 4.97g
- Sodium: 307.35mg
- Calcium: 38.00mg
- Potassium: 1042.47mg
- Iron: 1.80mg
- Vitamin A: 5.41µg
- Vitamin C: 47.27mg
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