Dinner

Roast Veggies (Baby Portabellos, Eggplant and Onions) is for Dinner.

Roast Veggies (Baby Portabellos, Eggplant and Onions) takes 20 minutes to prepare.

Roast Veggies (Baby Portabellos, Eggplant and Onions) takes 60 minutes to cook.

Roast Veggies (Baby Portabellos, Eggplant and Onions) makes 4 servings.

The ingredients for Roast Veggies (Baby Portabellos, Eggplant and Onions) are:

Although I've chosen Baby Portabellos, Eggplant and Onions you can use this technique with almost any vegetable.

2 cups - Eggplant, fresh, cubes
1.5 cup - Dole - Baby Portabello Mushrooms
2 cup - Onion (fresh)
2 tsp - Tuscan Roasted Garlic Seasoning
1 tsp - Salt
.5 tsp - Fresh Ground Black Pepper
1 tbsp - Bertolli Extra Virgin Olive Oil

Here is how you make Roast Veggies (Baby Portabellos, Eggplant and Onions):

Line a 9x11 baking sheet with foil. Chop all the veggies into pieces that are a little larger than bite size. Mix the seasoning in a bowl and set aside. Toss the veggies with the Olive Oil to coat. Best to use your hands. Sprinkle the seasoning over the veggies and toss to coat. Bake in the oven at 375 for one hour.If making simultaneously with roast chicken, I recommend roasting the chicken for 20 -30 minutes prior than adding the veggies.Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user RACHAELK247.

The nutritional information for Roast Veggies (Baby Portabellos, Eggplant and Onions) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 93.2

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 725.1 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 2.5 g
• Protein: 4.9 g

The dietary needs meet for Roast Veggies (Baby Portabellos, Eggplant and Onions) is Vegetarian