Sure-Fire Roasted Vegetables

Makes about 5 1-cup servings

Per 1-cup serving (with Italian Seasoning Mix): 133 calories; 1.8 g fat; 0.2 g saturated fat; 12.2% calories from fat; 0 mg cholesterol; 6.8 g protein; 24.7 g carbohydrate; 3.8 g sugar; 6 g fiber; 206 mg sodium; 67 mg calcium; 2.7 mg iron; 36.3 mg vitamin C; 458 mcg beta-carotene; 0.8 mg vitamin E

Directions

Serve these vegetables as a side dish, over couscous or brown rice, or wrapped up in a tortilla with salsa.
vegetable oil spray

• 1 cup chopped broccoli
• 1 cup chopped onions
• 1–3 garlic cloves, chopped
• 1 cup chopped bell peppers
• 1 cup chopped zucchini or yellow squash
• 1 cup chopped eggplant
• Italian, Mexican, or Indian Seasoning Mix (see recipes below)
• 1 15-ounce can garbanzo beans or black beans, drained and rinsed
• Preheat oven to 400°F.

Spray jelly roll pan with vegetable oil spray.
Combine broccoli, onions, garlic, bell peppers, zucchini or yellow squash, and eggplant in a bowl.
Add your choice of Seasoning Mix.
Toss vegetables to coat.
Place vegetables in pan in a single layer.
Roast 10 minutes.
Take pan out of oven and spray tops of vegetables with vegetable oil spray.
Turn veggies and cook for another 5 to 10 minutes or until vegetables are tender.
Add beans and serve.
Add beans and serve.
Italian Seasoning Mix:

• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 2 teaspoons dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Mexican Seasoning Mix:

• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Indian Seasoning Mix:

• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

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Recipe by Brie Turner-McGrievy, M.S. R.D.