Mostly Roasted Veggie Explosion

2013-01-03
  • Yield : 8 servings
  • Prep Time : 25m
  • Cook Time : 15m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    70
  • Sodium

    97 milligrams
  • Carbohydrate

    15.5 grams
  • Fiber

    7 grams
  • Protein

    3 grams
  • Sugar

    6 grams

Ingredients

  • 1 pound asparagus
  • 2 cups baby carrots
  • 1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
  • 1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
  • 1 eggplant, ends removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 to 8 fresh basil leaves
  • 6 to 8 cherry tomatoes
  • 1 small jicama, peeled and cut into 1/2-inch-wide sticks
  • 2 cups sugar snap peas, stems removed

Method

Step 1

Preheat oven to 425 degrees F.

Step 2

Spray 2 baking sheets with nonstick spray. Set aside.

Step 3

Cut off and discard the tough ends of the asparagus stalks. Lay asparagus on the sheets. Lay carrots and pepper strips on the sheets as well.

Step 4

Cut eggplant lengthwise into six to eight 1/4-inch slices. Blot excess moisture from the slices with paper towels. Arrange the eggplant slices flat on the sheets. Sprinkle veggies with the salt and black pepper.

Step 5

Roast the veggies until tender, about 15 minutes.

Step 6

Once the veggies are cool enough to handle, place one basil leaf lengthwise on an eggplant slice. Add a cherry tomato at the short base of the slice. Roll up the eggplant around the tomato and secure with a toothpick. Repeat with all of the other eggplant slices.

Step 7

If you like, refrigerate the eggplant rolls and roasted veggies until completely chilled, at least 1 hour.

Step 8

When it's time to serve, arrange the roasted veggies on a platter with the jicama and sugar snap peas.

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