| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 10 servings |
Ingredients
- 2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
- 5 baby eggplant, quartered lengthwise
- 6 baby zucchini, quartered lengthwise
- 5 plum tomatoes, quartered lengthwise and seeded
- 2 shallots, peeled and sliced lengthwise
- Extra-virgin olive oil, to coat
- Coarse salt and pepper
Instructions
- Preheat oven to 500 degrees F.
- Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 69 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 412 mg |
Reviews
Quick and easy. This is a good too side dish when you are in a hurry.
I make this all the time. I take some liberties with veggies, but I always add bell pepper, zucchini, tomatoes, onions. I usually leave the eggplant out and will randomly add whatever I may find in the fridge (green beans, brussels sprouts, mushrooms, asparagus. Very easy, healthy and good.
Always nervous to try new things… this was great! I made it ahead & then just zapped in the microwave. Soooooo easy!! Like the other reviewers said, will probably add some herbs next time (shallots were yummy).
Very easy to make, and delicious!!
Very easy and tasty!
Double this up and make it ahead of time. Just transfer it to a heat safe dish and warm up before serving. Her veggie suggestions are a great combo, however we have tried other combos also….all work well. We love vegetables and make this often. We encourage all to try this easy, flavorful recipe at least once…you’ll be hooked. ENJOY!
I am always looking for new ways to make vegetables taste good and this one is a keeper! I have made it several times and my husband and I always eat the whole thing at one sitting. I just use whatever vegetables are in season. It is great with asparagus. Absolutely use herbs to flavor it. I like fresh thyme and rosemary.
so quick and easy, and so flavorful! the perfect side for any dinner- whether for a large party or for 2.
I think Rachel’s Roasted Squash Vegetable Medley is much better. Similar recipe except some variations in vegetables. And most importantly it had Poultry Seasoning. I know ratatouille typically has a certain combination of vegetables, but I think I will just combine these vegetables into the Roasted Squash Vegetable Medley recipe (which I really loved). Or…try this again with some poultry seasoning. My family does not want me to omit the tomatoes and eggplant.
I made a big batch of this over the weekend and really enjoyed it. I wasn’t able to find baby eggplant and baby zucchini was REALLY expensive so I used regular zucchini and eggplant and chopped. Yes this took longer than 30 minutes to chop and cook, but it makes a lot so there are plenty of leftovers. Next time I might experiment with adding some other seasonings along with the salt and pepper.