Roasted Vegetables
20m
Prep Time
20m
Cook Time
8
Servings
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Ingredients
COPY INGREDIENTS
2 (14.5 ounce) cans Red Gold® Diced Tomatoes 14.5 oz, undrained1 medium onion, sliced1/2 pound fresh green beans, sliced1/2 pound fresh okra, cut into 1/2 inch pieces3/4 cup chopped green bell pepper2 tablespoons fresh lemon juice1 tablespoon chopped fresh basil1 1/2 teaspoons chopped fresh oregano1 medium zucchini, cut into 1 inch cubes1 medium eggplant, pared and cut into 1 inch cubes2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 400° F. Mix together tomatoes, onion, green beans, okra, green bell pepper, lemon juice and herbs. Pour onto a sheet pan and place in preheated oven and roast for 15 minutes.
- Remove pan from the oven and mix in zucchini and eggplant; continue roasting, for 15-20 minutes or until vegetables are tender. Stir occasionally. Sprinkle with grated Parmesan cheese just before serving.
Cook's Note: This dish can also be prepared on a grill pan using the same instructions but on the grill and not in the oven. This is a great way to keep the kitchen cool and get smoky, grilled vegetables to serve along a grilled steak or grilled chicken for a full meal.
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