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oven roasted eggplant and peppers on square white plate

Oven Roasted Vegetables

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 67
Author: Lisa MarcAurele
Oven roasting is a fast way to cook up fresh vegetables like eggplant and green peppers. This easy oven roasted vegetables recipe is very quick to prepare.
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US Customary - Metric

Ingredients

  • 1 eggplant
  • 2 green peppers
  • olive oil
  • salt and pepper to taste

Instructions

  • Cut eggplant and green pepper into slices.
  • Salt eggplant and let sit to drain some moisture for about 30-60 minutes, if desired.
  • Place eggplant and green peppers on greased or lined baking pan (I used a silicon Silpat mat) with skin side down.
  • Brush vegetables with olive oil and season with salt and pepper.
  • Roast in preheated 400 degree F oven for 15 to 20 minutes or until soft and browned.

Notes

Makes 2-3 servings
Net carbs per serving: 5-8g

Nutrition

Serving: 121g | Calories: 67 | Carbohydrates: 6.3g | Protein: 1.1g | Fat: 4.9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 100mg | Potassium: 244mg | Fiber: 3.4g | Sugar: 3.2g | Vitamin A: 150IU | Vitamin C: 46.2mg | Calcium: 10mg | Iron: 0.4mg

Additional Info

Net Carbs: 2.9 g | % Carbs: 19.3 % | % Protein: 7.3 % | % Fat: 73.4 % | SmartPoints: 3
Values 
Array
(
    [serving_size] => 121
    [calories] => 67
    [carbohydrates] => 6.3
    [protein] => 1.1
    [fat] => 4.9
    [saturated_fat] => 0.7
    [polyunsaturated_fat] => 0
    [monounsaturated_fat] => 0
    [trans_fat] => 0
    [cholesterol] => 0
    [sodium] => 100
    [potassium] => 244
    [fiber] => 3.4
    [sugar] => 3.2
    [vitamin_a] => 150
    [vitamin_c] => 46.2
    [calcium] => 10
    [iron] => 0.4
)

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