Serves: 6
Total Calories: 55

1 medium zucchini, cut into 1/2-inch slices
1 medium eggplant, cut into 1-inch chunks
1 red bell pepper, stemmed, seeded, and cut into strips
1 (8-ounce) package sliced mushrooms
1 cup chopped onion, frozen or fresh
6 large Italian plum tomatoes, each cut into 6 wedges
2 tablespoons olive oil
salt and ground black pepper to taste
1 teaspoon chopped garlic, fresh or jarred organic

Heat the oven to 425°F.

Toss the zucchini, eggplant, bell pepper, mushrooms, onion, and tomatoes together on a rimmed sheet pan. Add the oil and toss to coat season liberally with salt and pepper. Roast for 15 minutes, add the garlic, and continue roasting for 5 minutes more, until the edges of most of the vegetables have browned and they are uniformly tender but not mushy. Serve at once as a side dish, or in any recipe calling for roasted vegetables. Store in a tightly covered container in the refrigerator for up to 1 week.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 55
Calories from Fat: 40

More Recipes from the Homemade in a Hurry Cookbook:
*Homemade Convenience
Baba Ghanouj
Basil Pesto
Citrus Zest
Curry Simmer Sauce
Flavored Oils
Flavored Vinegars
Hummus
Microwaved Beets
Muffaletta or Olive Salad
Nut Meal
Ponzu
Roasted Caramelized Garlic
Roasted Caramelized Onions
Roasted Peppers
Roasted Summer Vegetables
Roasted Winter Vegetables
Tapenade
Thai Peanut Sauce
Toasted Coconut
Toasted Nuts
Toasted Sesame Seeds