Mostly Roasted Veggie Explosion

Total Time:
40 min
25 min
15 min

8 servings

  • 1 pound asparagus
  • 2 cups baby carrots
  • 1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
  • 1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
  • 1 eggplant, ends removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 to 8 fresh basil leaves
  • 6 to 8 cherry tomatoes
  • 1 small jicama, peeled and cut into 1/2-inch-wide sticks
  • 2 cups sugar snap peas, stems removed
  • 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.

  • PER SERVING (1/8th of platter): 70 calories, <0.5g fat, 97mg sodium, 15.5g carbs, 7g fiber, 6g sugars, 3g protein

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