Roasted Italian Vegetables

One-pan dish to use as a stand-aloe side dish or as a base for other dishes!

Delicious roasted Italian vegetables with eggplant, peppers, and tomatoes. Perfect healthy side dish.

Servings: 6

Calories per Serving:

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50 min

Ingredients

1 large eggplant, cubed

2 medium zucchini, diced

1 bell pepper, diced

2 Roma tomatoes, diced

1 bunch of leeks (dark leaves removed and chopped)

1 tsp Italian Seasoning

1/4 cup vegetable broth

2-3 tsp oil (avocado or olive)

Pinch of salt and pepper

1/4 tsp crushed red pepper flakes (optional)

Instructions

  1. Preheat the oven to 400. Line baking sheet with parchment paper.
  2. In a large bowl, toss all the ingredients together. Place the ingredients on the baking sheet in a single layer. (You may need to use two baking sheets.) Place baking sheet on the top rack of the oven.
  3. Cook for about 35-40 minutes, until the vegetables are tender. To test, you can pierce vegetable with fork to test for doneness.
  4. Store in the fridge for up 6 days.

Note: Chop white and light green parts of leek only for this recipe. You can use the tough top of the leeks as way to add flavor to broth. To save for future use, place in freezer for up to 3 months.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.