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This recipe combines a perfect blend of spices for roasted vegetables and makes a great low-calorie side dish for anyone watching their waistline! This is also a great way to get your kids to eat vegetables.
Ingredients
- 1 cup broccoli florets
- ½ cup cauliflower florets
- ½ cup julienned green bell pepper
- ½ cup julienned red bell pepper
- ½ cup diced eggplant
- 1 1/3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon minced onion
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Step 2
Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
Step 3
Roast in the preheated oven until tender, about 10 minutes.
Cook’s Notes:
You can use 3 cups of any combination of vegetables.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 53 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 3% |
| Sodium204mg | 9% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber3g | 9% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C46mg | 228% |
| Calcium17mg | 1% |
| Iron1mg | 3% |
| Potassium230mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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