Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Eggplant, zucchini, and squash are all high in nutrients that fill you up, but are low in calories, making them ideal for a lunch recipe.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
roast:
45 mins
total:
70 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a large shallow roasting pan with nonstick cooking spray. Add eggplant, zucchini, sweet pepper, and onion to prepared pan. Drizzle olive oil; sprinkle herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat. Roast vegetables 30 minutes, tossing once. Add tomatoes to roasting pan. Roast 15 to 20 minutes more or until vegetables are tender and some surface areas are lightly browned.

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  • Meanwhile, rub toasted bread with cut sides of the garlic clove. Place two small slices or one large slice of the bread on each of four serving plates. Sprinkle balsamic vinegar over vegetables; toss gently to coat. Spoon warm vegetables on bread. If desired, garnish with fresh thyme sprigs. Makes 4 servings.

Nutrition Facts

250 calories; fat 7g; saturated fat 1g; carbohydrates 43g; insoluble fiber 8g; protein 7g; vitamin a 1506.3IU; vitamin c 53.1mg; sodium 328mg; calcium 50.5mg; iron 2.5mg.
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