Garlic-Roasted Veggies
Garlic-roasted vegetables with vibrant peppers, zucchini, and eggplants, offering a savory, smoky flavor perfect for healthy side dishes or vegetarian mains.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cut each eggplant lengthwise into 8 strips; place, skin side down, on a roasting pan.
- Cut zucchini and yellow squash into 3 pieces each and place on a second baking sheet.
- Cut peppers in half and seed them, then place, cut side down, on the baking sheet with zucchini and squash.
- In a small bowl, combine minced garlic, olive oil, and salt.
- Drizzle the garlic oil mixture over the vegetables.
- Roast in the oven until vegetables are tender and slightly caramelized, about 25 minutes.
Nutrition & Diet Analysis (per serving)
323
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).