Herb & Garlic Roasted Vegetables
Luscious roasted vegetables – a great side dish to any meal!
1 small eggplant
1 red pepper
1 yellow pepper
1 red onion
6 Roma tomatoes
3 tbsp olive oil
1 tbspHerb & Garlic Dip Mix
balsamic vinegar, to taste
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- Preheat oven to 450° F (230° C).
- Combine first 8 ingredients in a mixing bowl and toss to coat.
- Place in a single layer on Sheet Pan lined with Sheet Pan Liner. Roast for 20 minutes, or until peppers are slightly charred.
- Drizzle with balsamic vinegar and season with Sea Salt and Pepper. Serve warm or at room temperature.
Per serving: Calories 120, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 14 g (Fibre 5 g, Sugars 6 g), Protein 3 g.