Marinated Roasted Vegetable Medley
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Think of these marinated vegetables as a lighter, less-oily version of what you might find at your supermarket’s olive bar. Keep them on hand for up to five days, and enjoy them cold or at room temperature as an easy side dish, omelet filling, pasta topper, or sandwich fixing. To ensure the veggies roast evenly, be sure to spread them out onto two sheet pans; if you try to pile them all onto one, they’ll end up steaming in their own liquid.
Ingredients
Cooking spray
4 spray(s)
Shallot(s)
4 medium
Eggplant(s)
1.25 pound(s)
Cremini mushroom(s)
1 pound(s)
Red bell pepper(s)
1 medium
Yellow bell pepper(s)
1 medium
Orange bell pepper (s)
1 medium
Kosher salt
1 tsp
Black pepper
1 tsp
Grape tomatoes
2 cup(s)
Red-wine vinegar
2 Tbsp
Olive oil
1 Tbsp
Italian seasoning
1 tsp
Dijon mustard
1 tsp
Fresh parsley
0.25 cup(s)
Instructions
1
Preheat the oven to 425°F with 1 oven rack in the lower third of the oven and the other rack in the upper third. Coat 2 large sheet pans with cooking spray. Divide shallots, eggplant, mushrooms, and bell peppers evenly between pans. Coat vegetables with cooking spray; sprinkle ¼ tsp each salt and pepper over each pan. Roast for 15 minutes.
2
Remove the pans from the oven (leave the oven on). Gently stir the vegetables; scatter the tomatoes evenly onto both pans. Return pans to the oven. Roast until the tomatoes start to collapse, 10 to 12 minutes. Remove the pans from the oven and let stand 5 minus.
3
In a large bowl, whisk together the vinegar, oil, Italian seasoning, mustard, and remaining ½ tsp each salt and pepper. Add the vegetables and parsley; toss gently to coat.
4
Serving size: 1 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.