Prep Instructions
- Yield: 8 (3/4 cup) servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Recipe Ingredients
2 cups plum tomatoes, quartered, 1 cup yellow squash, chopped, 1 cup zucchini squash, chopped, 1 cup red bell pepper, chopped, 2 cups red onion, chopped, 2 cups eggplant, chopped, 2 teaspoons olive oil, 1 1/2 teaspoons fresh garlic, chopped, 1 tablespoon fresh thyme, 3/4 teaspoon fine ground black pepper, 1 teaspoon kosher salt, 1/4 cup fresh Italian parsley, chopped, 1/4 cup fresh basil, shredded
Cooking Instructions
Follow the prep technique next to each ingredient. Preheat oven to 350˚F. Combine the tomatoes, yellow and zucchini squash with half the olive oil, garlic, pepper, thyme and salt. Toss to coat and place on a sheet pan. Repeat the same procedure with the eggplant, red bell peppers and the red onions Roast vegetables 15-20 minutes or until golden brown but firm. Remove from the oven and fold all vegetables together, adding the fresh parsley and basil. Serve.
Category Tags
Diabetes-friendly, Gluten-free, Low carbohydrate / low sugar, Low cholesterol, Vegan, Vegetables, Vegetarian, Whole food, plant-based
Nutritional Data
- Calories: 64.69
- Fat: 2.84 grams
- Saturated Fat: 0.66 gram
- Cholesterol: 0 milligram
- Sodium: 255.72 milligrams
- Carbohydrates: 9.22 grams
- Fiber: 2.72 grams
- Sugars: 4.51 grams
- Protein: 1.80 grams