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LifestyleColumnistsMarge Perry

3 Simple roasted vegetable recipes

Eggplant, red bell pepper, onion, baby potatoes, apricots

Eggplant, red bell pepper, onion, baby potatoes, apricots and olives are tossed with olive oil and a little tomato paste and roasted until tender.  Photo Credit: Marge Perry

ROASTED EGGPLANT, APRICOTS AND OLIVES

3 tablespoons olive oil

1 tablespoon tomato paste

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 pound (unpeeled) eggplant, cut in 1 1/2-inch pieces

12 ounces baby new potatoes

1 medium red onion, cut in 1 1/2-inch pieces

1 red bell pepper, cut in 1 1/2-inch pieces

1/2 cup dried apricots, halved

1/2 cup stuffed small green olives

1. Preheat the oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Combine olive oil, tomato paste, basil, salt and black pepper in a large bowl; stir in the eggplant, potatoes, onion and bell pepper and toss well. Spread on the prepared pan.

3. Roast 15 minutes; stir and roast another 15 minutes. Remove from the oven and stir in the apricots and olives; roast until the vegetables are tender, about another 15 minutes. Makes 6 servings.

Nutritional analysis for each serving: 186 calories, 3 g protein, 26 g carbohydrates, 5 g fiber, 9 g fat, 1 g saturated fat, 409 mg sodium

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ROASTED ROOT VEGETABLES

8 ounces shallots, cut lengthwise in 1/2-inch wedges (leave the root intact)

1/2 pound turnips, peeled and cut in 3/4-inch pieces

12 ounces butternut squash, peeled and cut in 1-inch pieces

8 ounces parsnips, peeled and thinly sliced

8 ounces baby cut carrots

8 ounces small red potatoes, halved

2 tablespoons olive oil

3/4 teaspoon salt

1 tablespoon fresh thyme leaves (plus more for garnish)

1/4 teaspoon black pepper

1. Preheat the oven to 425 degrees. Place an oven rack one-third from the bottom and another one-third from the top of the oven. Coat 2 baking sheet pans with cooking spray.

2. Combine the shallots, turnips, butternut squash, parsnips, carrots, potatoes, olive oil, salt, thyme and black pepper in a large bowl, tossing until the vegetables are evenly coated. Spread them out evenly on the prepared pans. Roast, rotating the pans and tossing the vegetables every 15 minutes or so, until the vegetables are fork tender, a total of about 45 minutes.

3. Before serving, taste and add salt if needed and garnish with sprigs of fresh thyme, if desired. Makes 6 servings.

Nutritional analysis for each serving: 164 calories, 3 g protein, 30 g carbohydrates, 6 g fiber, 5 g fat, 1 g saturated fat, 362 mg sodium

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ROAST CAULIFLOWER WITH CAPER VINAIGRETTE

1 head cauliflower, cut in bite-size florets

3 tablespoons olive oil, divided

1/2 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons lemon juice

1 tablespoon drained capers

1. Preheat the oven to 425 degrees. Coat a large baking sheet pan with cooking spray.

2. Toss the cauliflower with 1 tablespoon of the olive oil until it is thoroughly and evenly coated. Add the salt and pepper and toss again. Transfer to the prepared pan and roast until lightly browned and fork tender, about 25 minutes.

3. Whisk the remaining 2 tablespoons olive oil with the lemon juice and stir in the capers. Toss with the cauliflower and serve warm or at room temperature. Makes 4 servings.

Nutritional analysis for each serving: 127 calories, 3 g protein, 8 g carbohydrates, 3 g fiber, 10 g fat, 1 g saturated fat, 386 mg sodium

TIP: Be sure you don’t overcrowd the pan or the vegetables will steam rather than roast. Use 2 pans if needed.

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