Italian Roasted Vegetables with Summer Basil
Bright and fresh, these roasted vegetables are the perfect addition to any summer dish.
Servings: 4 people
Calories: 98kcal
Ingredients
- 1 eggplant small, peeled and sliced into 1/2 inch pieces
- 1 zucchini sliced into 1/2 inch pieces
- 1 red bell pepper stem and seeds removed, cut into 4 slices
- 1 red onion cut into 8 wedges
- 2 tomatoes sliced in half
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 cup sweet basil fresh, chopped
- 1 lemon juiced
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl add all vegetables, drizzle with olive oil, lemon juice and basil, and toss to coat. Line rimmed cookie sheet with foil, add vegetables and loosely cover with foil. Roast 20 minutes. Remove foil and roast 5 additional minutes.
- Sprinkle with sea salt to taste. Enjoy with your favorite grilled meat or eat as a standalone dish.
Notes
TIP: This recipe is easily adapted for the outdoor grill. Add the veggies tossed in extra virgin olive oil, lemon juice and basil, to a large piece of foil, fold over and press the edges together. Place foiled wrapped vegetables directly on grill. Grill about 20 minutes or until tender.
Nutrition
Serving: 1cup | Calories: 98kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Fiber: 2g | Sugar: 4g |
| SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2