• 1 Rating

Roasting brings out the natural sweetness in the vegetables that make up this low-calorie side dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Coat a 15x10x1-inch baking pan with cooking spray. Place eggplant, zucchini, onion, sweet pepper, and parsley in the prepared baking pan.

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  • In a small bowl stir together oil, garlic, salt, and black pepper. Drizzle over vegetables; toss to coat.

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  • Roast, uncovered, in a 450 degree F oven about 20 minutes or until vegetables are tender and lightly browned, stirring once. Stir in the tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.

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  • If desired, spoon the roasted vegetables onto the wedges of bread. Makes 4 servings.

Nutrition Facts

120 calories; 5 g total fat; 1 g saturated fat; 2 mg cholesterol; 141 mg sodium. 18 g carbohydrates; 4 g fiber; 4 g protein; 103 RE vitamin a; 112 mg vitamin c; 61 mg calcium; 1 mg iron;

Reviews

1 Ratings
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