Mixed Roasted Vegetables

  • Category

  • Ingredients

    Total: 1 Hour 10 Minutes
    Prep Time: 25 Minutes
    Bake: 45 Minutes 
    1 medium Green Giant™ Fresh Eggplant, cut into 2-inch chunks (1 1/2 pounds)
    1 medium Green Giant™ Fresh Green Bell Pepper, cut into 1-inch pieces
    1 medium Green Giant™ Fresh Red Bell Pepper, cut into 1-inch pieces
    1 medium onion, cut into 8 wedges and separated into pieces
    2 medium Green Giant™ Fresh Zucchini, cut into 1-inch pieces
    1/2 pound whole fresh mushroom
    1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
    3 tablespoons olive or vegetable oil
    2 tablespoons red wine vinegar
    1 teaspoon dried oregano leaves
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 medium tomato, seeded and cut into 2-inch pieces
    Grated Parmesan cheese, if desired

  • Directions

    1. Heat oven to 350ºF.
    2. Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
    3. Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
    4. Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese. 

  • Nutrition Facts

  • 8 Servings
    

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