Balsamic roasted vegatables SP1 Recipe
Ingredients
- 4 spray(s) cooking spray
- 3 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 4 clove(s) (medium) garlic clove(s), minced
- 1 Tbsp fresh oregano, leaves, chopped
- 1 tsp rosemary, chopped
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 2 medium uncooked zucchini, cut into 1-in chunks
- 2 medium eggplant(s), cut into 1-in chunks
- 2 cup(s) grape tomatoes
- 2 Tbsp basil, fresh, chopped
Directions
- Preheat oven to 425°F. Coat two rimmed baking sheets with cooking spray; set aside.
- In a large bowl, whisk together vinegar, oil, garlic, oregano, rosemary, salt and pepper. Add zucchini and eggplant; toss well. Divide mixture between prepared baking sheets; bake 10 minutes.
- Divide tomatoes between baking sheets; stir and bake until vegetables are tender, 10-15 minutes.
- Spoon vegetables into a serving bowl; stir in basil. Serve hot or at room temperature.
- Serving size: 1 cup
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 69 | |
| Calories from Fat 34 | 49% |
| Total Fat 3.87g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 154mg | 6% |
| Potassium 355mg | 10% |
| Total Carbs 8.44g | 2% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.9g | 3% |
| Protein 1.61g | 3% |
