Recipe courtesy of Lisa Lillien
Show: Hungry Girl
Episode: Movie Night
Mostly Roasted Veggie Explosion
Total:
40 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat oven to 425 degrees F.

Spray 2 baking sheets with nonstick spray. Set aside.

Cut off and discard the tough ends of the asparagus stalks. Lay asparagus on the sheets. Lay carrots and pepper strips on the sheets as well.

Cut eggplant lengthwise into six to eight 1/4-inch slices. Blot excess moisture from the slices with paper towels. Arrange the eggplant slices flat on the sheets. Sprinkle veggies with the salt and black pepper.

Roast the veggies until tender, about 15 minutes.

Once the veggies are cool enough to handle, place one basil leaf lengthwise on an eggplant slice. Add a cherry tomato at the short base of the slice. Roll up the eggplant around the tomato and secure with a toothpick. Repeat with all of the other eggplant slices.

If you like, refrigerate the eggplant rolls and roasted veggies until completely chilled, at least 1 hour.

When it's time to serve, arrange the roasted veggies on a platter with the jicama and sugar snap peas.

IDEAS YOU'LL LOVE

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Italian Meatballs

Recipe courtesy of Ina Garten

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking