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Balsamic Roasted Vegetables

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Published: February 25, 2013 9:00PM PST

brought to you by epicurious.com and NutritionData.com

Calories 239; Total Fat 19g; Carbohydrates 18g

This dish gives new meaning to the term "eye candy." The bold and vibrant rainbow from roasted peppers, eggplant, and zucchini brightens up your plate, and digging in will help protect your vision as well. Pigments found in this dish, known as carotenoids, have been found to prevent a range of conditions including the eye disease macular degeneration. Have watermelon cubes for dessert to really protect those peepers.

Go to the healthy recipe on epicurious.com

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 239 Calories (12%)
  • 19g Total fat (29%)
  • 3g Saturated Fat (13%)
  • 0mg Cholesterol (0%)
  • 32mg Sodium (1%)
  • 18g Carbohydrate (6%)
  • 6g Fiber (23%)
  • 3g Protein (6%)

See the full nutritional analysis from NutritionData.com

More Healthy Recipes

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, pressed
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh basil
  • 2 large red onions, halved, thinly sliced
  • 1 yellow bell pepper, cut into 1/2-inch-wide strips
  • 1 red bell pepper, cut into 1/2-inch-wide strips
  • 1 orange bell pepper, cut into 1/2-inch-wide strips
  • 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
  • 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
  • 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
  • Coarse kosher salt

Preparation

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

For more delicious recipes, go to epicurious.com