Name: Roasted Summer Vegetables
Ingredients: 1/2 tsp black pepper; 1/4 tbsp cayenne pepper; 1 tbsp olive oil; 1 peeled eggplant; 4 cloves garlic; 1 medium zucchini; 2 small whole tomatoes; 1 large bell pepper

Ingredients

1/2 tsp black pepper

1/4 tbsp cayenne pepper

2 small whole tomatoes

1 large bell pepper

Directions

1.	Chop all vegetables into 1" cubes and mix together and pre-heat oven to 475 °F (250 °C).
2.	Chop garlic into small pieces mix into vegetables.
3.	Drizzle olive oil over vegetables.
4.	Add black pepper and cayenne pepper (optional).
5.	Toss vegetables and place into medium roaster.
6.	Roast for 30-40 minutes or until vegetables are tender. Toss every ten minutes so they don't scorch.
7.	Serve hot, either alone or over rice.

Nutritional Summary

There are 90 calories in 1 serving of Roasted Summer Vegetables.

Calorie Breakdown: 35% fat, 54% carbs, 11% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

90

% Daily Values*

Total Fat

3.97g

5%

Saturated Fat

0.584g

3%

Trans Fat

-

Polyunsaturated Fat

0.643g

Monounsaturated Fat

2.526g

Cholesterol

0mg

0%

Sodium

11mg

0%

Total Carbohydrate

13.78g

5%

Dietary Fiber

6.1g

22%

Sugars

6.52g

Protein

2.81g

Vitamin D

-

Calcium

32mg

2%

Iron

0.92mg

5%

Potassium

608mg

13%

Vitamin A

96mcg

11%

Vitamin C

95.8mg

106%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.