Italian

Mixed Roasted Vegetables is for Side Dish.

Mixed Roasted Vegetables takes 25 minutes to prepare.

Mixed Roasted Vegetables takes 45 minutes to cook.

Mixed Roasted Vegetables makes 8 servings.

The ingredients for Mixed Roasted Vegetables are:

1 medium eggplant, cut into 2-inch chunks (1 1/2 pounds)
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated into pieces
2 medium zucchini, cut into 1-inch pieces
1/2 pound whole fresh mushroom
1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired

Here is how you make Mixed Roasted Vegetables:

Heat oven to 350?F. Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil. Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables. Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JLMUSKA.

The nutritional information for Mixed Roasted Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 130.0

• Total Fat: 7.0 g
• Cholesterol: 3.0 mg
• Sodium: 226.3 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 4.9 g
• Protein: 6.9 g

Mixed Roasted Vegetables is Italian cuisine.