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Roasted Summer Vegetables
Equipment
- Oven
Ingredients
- 1 cup red bell pepper seeded, sliced small
- 1 cup yellow bell pepper seeded, sliced small
- 1 1/2 cups zucchini trimmed, chopped into medium sized pieces
- 1 1/2 cups eggplant trimmed, chopped into medium sized pieces
- 1 cup red onion sliced
- 7 oz tomatoes cherry
- 4 cloves garlic sliced
- 2 tbsp basil leaves chopped
Instructions
- Preheat the oven to 375 degrees while you line a baking sheet with parchment paper.
- Add the peppers, zucchini, eggplant, and onion into a bowl and toss.
- Transfer to the prepared baking sheet in a single layer then bake for 26-30 minutes or until lightly browned and fork tender.
- Remove the pan from the oven, toss into the mix the cherry tomatoes and garlic. Return to the oven to bake for another 12-15 minutes.
- Scatter with the chopped basil leaves and serve. Enjoy!
Nutrition with Essential Amino Acids
Nutrition Facts
Roasted Summer Vegetables
Amount Per Serving (1 Serving)
Calories 198.31
Calories from Fat 71
% Daily Value*
Fat 7.89g12%
Saturated Fat 1.17g7%
Sodium 118.29mg5%
Potassium 846.83mg24%
Carbohydrates 40.51g14%
Fiber 9.26g39%
Sugar 18.71g21%
Protein 4.6g9%
Vitamin A 5682.42IU114%
Vitamin B1 0.17mg11%
Vitamin B2 0.17mg10%
Vitamin B3 2.16mg11%
Vitamin B5 0.9mg9%
Vitamin B6 1.32mg66%
Vitamin C 227.28mg275%
Vitamin E 3.76mg25%
Vitamin K 28.99µg28%
Calcium 100.51mg10%
Copper 0.19mg10%
Folate 106.15µg27%
Iron 3.72mg21%
Manganese 0.73mg37%
Magnesium 54.04mg14%
Phosphorus 122.66mg12%
Selenium 1.6µg2%
Zinc 0.98mg7%
Ess-Arginine 139.74mg
Ess-Histidine 64.64mg
Ess-Isoleucine 102.77mg
Ess-Leucine 164.1mg
Ess-Lysine 148.48mg
Ess-Methionine 33.19mg
Ess-Phenylalanine 144.46mg
Ess-Threonine 112.7mg
Ess-Tryptophan 33.32mg
Ess-Valine 131.9mg
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.
