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Oil-Roasted Summer Vegetables Recipe
|Baby zucchini||6 (About 3 Inches Long)|
|Baby eggplants||6 (About 3 Inches Long)|
|Fresh green beans||1 Pound, cleaned and tipped|
|New potatoes||6 , scrubbed|
|Olive oil||1⁄3 Cup (5.33 tbs) (Use Best Quality, Measure Is Approximate)|
|Coarse salt||2 Tablespoon (Measure Is Approximate)|
Serving size: Complete recipe
Calories 7411 Calories from Fat 1585
% Daily Value*
Total Fat 185 g285%
Saturated Fat 33.2 g166.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 13145.2 mg547.7%
Total Carbohydrates 1085 g361.7%
Dietary Fiber 399.9 g1599.4%
Sugars 55.8 g
Protein 774 g1547.2%
Vitamin A 2678.4% Vitamin C 15644.8%
Calcium 603.7% Iron 1224.7%
*Based on a 2000 Calorie diet
Wash and dry vegetables, leaving stems intact, and arrange them in a shallow baking dish just large enough to hold them in a single layer.
Drizzle with the olive oil, then sprinkle coarse salt over all.
Set the baking dish in the center of the oven and bake until brown and slightly shriveled.
Vegetables will not all cook at the same rate.
Zucchini and eggplant will be done in 30 minutes or so; potatoes can take an hour.
Remove individual vegetables as they become tender and arrange them on a serving plate.