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–+ servings
Roasted Eggplant and Vegetables

Savory Roasted Eggplant and Vegetables for a Cozy Meal

This roasted eggplant and vegetables recipe combines vibrant flavors and textures, creating a delicious, meal prep-friendly dinner option.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Globe Eggplant Small to Medium, skin remains tender when roasted.
  • 1 medium Green Bell Pepper Can be substituted.
  • 1 medium Yellow Bell Pepper Substitute with orange or red if desired.
  • 1 medium Red Bell Pepper Can be replaced with yellow or green.
  • 1 large Beet Use pre-cooked for convenience.
  • 2 cups Brussels Sprouts Green beans or broccoli may be used.
  • 1 large Carrot Can substitute with any root vegetable.
  • 2 cups Butternut Squash Substitute with sweet potatoes if preferred.
  • 1 medium Red Onion Yellow onion can be used instead.
  • 1 medium Zucchini Can be omitted or replaced with yellow squash.
For the Seasoning
  • 5 cloves Garlic Minced.
  • 1/4 cup Extra Virgin Olive Oil Essential for roasting.
  • 2 tbsp White Balsamic Vinegar
  • 2 tbsp Red Wine Vinegar
  • 2 tsp Dijon Mustard Can replace with yellow mustard.
  • to taste Kosher Salt
  • to taste Black Pepper
  • mixed Fresh Herbs (Basil, Thyme) Dried herbs can substitute.

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, whisk together olive oil, white balsamic vinegar, red wine vinegar, Dijon mustard, and minced garlic until smooth.
  3. Chop the vegetables into bite-sized pieces and place them in a mixing bowl. Pour the herb dressing over them and toss gently to coat.
  4. Transfer the seasoned vegetables onto the prepared baking sheet in a single layer and sprinkle with kosher salt and black pepper.
  5. Roast the vegetables in the preheated oven for 35 to 45 minutes, checking for doneness at 30 minutes.
  6. Once roasted, remove from oven and serve immediately, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 35gProtein: 4gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 1500IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Ensure vegetables are evenly spaced on the baking sheet for optimal roasting. Adjust cooking times for quick-cooking vegetables like zucchini.

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