Herb-Roasted Eggplant, Zucchini & Tomatoes Recipe

Looking for an easy Herb-Roasted Eggplant, Zucchini & Tomatoes recipe? Learn how to make Herb-Roasted Eggplant, Zucchini & Tomatoes using healthy ingredients.


Submitted by lthompson123

Makes 4 servings



Top with low fat Feta cheese and serve with Greek Lemon Garlic Chicken.

Recipe Ingredients for Herb-Roasted Eggplant, Zucchini & Tomatoes

1 1/4 lb eggplant, cut into 1-inch cubes
343 g zucchini
4 plum tomatoes, quartered lengthwise
3 T olive oil
30 g balsamic vinegar
1 oz fresh oregano, chopped

Recipe Directions for Herb-Roasted Eggplant, Zucchini & Tomatoes

  1. Preheat oven to 450 degrees.

  2. Place eggplant, zucchini and tomatoes on a rimmed baking sheet; toss with oil and vinegar.

  3. Sprinkle with oregano, salt and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.

  4. If desired, transfer to a platter, sprink with feta cheese and a bit more fresh oregano.

Categories

Vegetables, Side Dish

Nutrition Facts
Serving Size 375.2g
Amount Per Serving
Calories
164
Calories from Fat
98
% Daily Value*
Total Fat
10.9g
17%
Saturated Fat
1.5g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
18mg
1%
Potassium
842mg
24%
Total Carbohydrates
16.4g
5%
Dietary Fiber
7.2g
29%
Sugars
8.0g
Protein
3.7g
Vitamin A 25% Vitamin C 56%
Calcium 4% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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