Summer Veggie Grill

Summer Roasted Veggies

Fresh & delicious from your own garden or shop at one of our local Farmer's Markets.

1 each red and yellow bell pepper, cut into large chunks

2 red or yellow onions, peeled and cut into thick wedges

2 medium zucchini, trimmed and cut into medium chunks

1 medium eggplant or 4 baby eggplants, trimmed and cut into chunks

1 fennel bulb, thickly sliced (gives a licorice flavor)

2 large tomatoes, quartered or 8 plum tomatoes, halved

8 large garlic cloves, peeled

2 tbsp. olive oil

Fresh rosemary sprigs

¼ tsp. salt and pepper to taste

Preheat oven to 425 degrees. In a single layer, spread peppers, onion, zucchini, eggplant, and fennel in a lightly oiled shallow roasting pan. Arrange tomato pieces and garlic cloves among the vegetables and brush all with olive oil.

Place rosemary sprigs among vegetables and grind some pepper over top. Sprinkle salt over all.

Roast for 20-30 minutes, turning vegetables after 15 minutes. Serve immediately or allow to cool and serve at room temperature.

Leftovers (if any!) will enhance a salad or side dish, so why not make a double batch!

 

Serves 6- 125 calories, 19 g carbohydrates, 4 g protein, 5 g fat

Visit LiveWellLakewood.org for more healthy recipes courtesy of Dr. Meg Gerba Perry.