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Roasted Vegetables

June 15, 2021

Roasted Vegetables    

This healthy veggie dish would be excellent to take to a barbeque. Try the recipe by Lisa Cooper, a registered dietitian with Orlando Health.

Makes 8 servings (serving size: 1/2 cup)


  • 5 to 6 cups vegetables*, chopped into 3/4 inch pieces

  • 1 tablespoon olive oil

  • 1 tablespoon balsamic vinegar

  • 1 clove garlic, minced 

  • 2 teaspoons dried basil

  • pepper to taste

*suggested: eggplant, carrot, pepper, onion, potato, squash, mushrooms, tomatoes, etc.


  1. Spray baking dish with nonfat cooking spray.

  2. Mix olive oil, balsamic vinegar, garlic, basil and pepper together for the marinade.

  3. Toss vegetables in the marinade.

  4.  Spread in a baking dish and cover with foil. Bake for 10 minutes at 450°F.
  5. Remove foil and bake for 35 to 45 minutes until fluid is evaporated and vegetables are tender.


Nutrition Facts (per serving):

Calories: 61
Fat: 2g
Carbohydrate: 11g
Fiber: 2g
Protein: 1.5g



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