Recipe courtesy of Lisa Lillien
Mostly Roasted Veggie Explosion
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 70
- Sodium
- 97 milligrams
- Carbohydrates
- 15.5 grams
- Dietary Fiber
- 7 grams
- Protein
- 3 grams
- Sugar
- 6 grams
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
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
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.