Bertuccis Roasted Tuscan Vegetables Recipes
TUSCAN ROASTED VEGETABLES
The Tuscan Roasted Vegetables recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse, trim and cut the zucchini, bell peppers and eggplant into pieces or large cubes. Rinse the tomatoes, cut in half, remove the stem, then slice or cut into columns. Peel the onions and garlic and finely chop.
- Rinse the thyme, sage and parsley, shake dry and finely chop.
- Heat olive oil in a pan and sauté the eggplant, zucchini and bell pepper for 3 minutes. Add the onions and sauté for 1 minute. Add the garlic and tomato and cook another 2 minutes. Remove from heat, stir in the herbs and season with salt, pepper and lemon juice. Grate the parmesan.
- Pour the vegetable mixture into a baking dish, sprinkle the parmesan and bake in preheated oven at 180°C (approximately 350°F) for 15-20 minutes until the vegetables are slightly brown.
Nutrition Facts : Calories 170 kcal, Fat 10 g, SaturatedFat 3.5 g, Protein 9 g, Carbohydrate 12 g, Sugar 0 g, Cholesterol 10 mg
ITALIAN ROASTED VEGETABLES
I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.
Provided by lazyme
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500ºF.
- Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
- Roast for about 45 minutes, or until crisp tende.
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