Sure-Fire Roasted Vegetables

Makes about 5 1-cup servings

Serve these vegetables as a side dish, over couscous or brown rice, or wrapped up in a tortilla with salsa.
vegetable oil spray

1 cup chopped broccoli
1 cup chopped onions
1–3 garlic cloves, chopped
1 cup chopped bell peppers
1 cup chopped zucchini or yellow squash
1 cup chopped eggplant
Italian, Mexican, or Indian Seasoning Mix (see recipes below)
1 15-ounce can garbanzo beans or black beans, drained and rinsed

Preheat oven to 400°F.

Spray jelly roll pan with vegetable oil spray. Combine broccoli, onions, garlic, bell peppers, zucchini or yellow squash, and eggplant in a bowl. Add your choice of Seasoning Mix. Toss vegetables to coat. Place vegetables in pan in a single layer.


Roast 10 minutes. Take pan out of oven and spray tops of vegetables with vegetable oil spray. Turn veggies and cook for another 5 to 10 minutes or until vegetables are tender.

Add beans and serve.

Italian Seasoning Mix:
2 teaspoons dried basil
1 teaspoon dried oregano
2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley

Mexican Seasoning Mix:
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro

Indian Seasoning Mix:
1 teaspoon curry powder
1 teaspoon garam masala
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro

Per 1-cup serving (with Italian Seasoning Mix): 133 calories; 1.8 g fat; 0.2 g saturated fat; 12.2% calories from fat; 0 mg cholesterol; 6.8 g protein; 24.7 g carbohydrate; 3.8 g sugar; 6 g fiber; 206 mg sodium; 67 mg calcium; 2.7 mg iron; 36.3 mg vitamin C; 458 mcg beta-carotene; 0.8 mg vitamin E

Recipe by Brie Turner-McGrievy, M.S. R.D.