Italian Roasted Vegetables with Basil
By Skinny Ms. on January 28, 2015
Enjoy this super food dish with loads of lycopene which research shows may help in preventing prostate, breast and pancreatic cancers. Eat four 1/2 cup servings of roasted tomatoes each week for optimal health benefits.
4 Servings
Yields: 4 servings | Serving size: 1 cup | Calories: 98 | Total Fat: 7 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 9 mg | Carbohydrates: 9 g | Dietary fiber: 2 g | Sugars: 4 g | Protein: 2 g
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Ingredients
- 1 small eggplant, peeled, sliced into ½” pieces
- 1 zucchini, sliced into ½ “ 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
- Sea or Kosher salt to taste
- ¼ cup chopped fresh sweet basil
- Juice of 1 lemon
Directions
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.
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.
Originally posted on Skinny Ms.
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