Methodist favorites inspired by and from allrecipes.com
Ingredients
- 1 (1 pound) eggplant, cut into 1-inch cubes
- 1 zucchini, ½ inch cubes
- 1 yellow squash, ½ inch cubes
- 1 small green or red bell pepper, medium dice
- 1 onion, medium dice
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon ground black pepper, divided
- 2 tomatoes, chopped
- 1 tablespoon extra-virgin olive oil
- ¼ cup chopped fresh parsley
- ½ teaspoon salt, divided
Instructions
- 1. Preheat the oven to 425 degrees F (220 degrees C).
- 2. Toss eggplant, zucchini, yellow squash, bell pepper, and onion with 1 Tbsp of olive oil and spread vegetables on a greased or foil-lined baking sheet. Season with ¼ tsp of kosher salt and 1/8 teaspoon black pepper.
- 3. Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
- 4. Meanwhile, stir together tomato, oil, parsley, and ¼ tsp of kosher salt and 1/8 teaspoon of black pepper in a large bowl. Add cooked vegetables. Toss to combine and serve immediately.
- Serving tips: Adding chopped thyme, oregano, or basil, to taste as a garnish can add layers of flavor. You can also add your favorite Italian cheese as a garnish or add with 10 minutes to go in step 3
Nutrition Facts
Servings Per Recipe 4
Calories 76
Total Fat 4g
Saturated Fat 1g
Sodium 194mg
Total Carbohydrate 11g
Dietary Fiber 5g
Protein 2g
Potassium 517mg
% Daily Value *
5%
3%
8%
4%
19%
