Vegetarian
Roasted Vegetable Platter
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- zucchini2.54 oz (72 g)
- eggplant1.48 oz (42 g)
- yellow onion1.27 oz (36 g)
- garlic0.88 oz (25 g)
- tomatoes1.23 oz (35 g)
- cherry tomatoes1.31 oz (37 g)
- sweet bell pepper2.01 oz (57 g)
- fresh chile pepper0.28 oz (7.9 g)
- fresh button mushrooms1.27 oz (36 g)
- fine salt0.11 oz (3.1 g)
- prepared balsamic vinaigrette0.78 oz (22 g)
Directions
- Halve the zucchini and eggplant lengthwise.
- Cut the onion into 3/8-inch (1 cm) rings; remove only the outer papery skin from the garlic; leave small tomatoes whole and cherry tomatoes on the vine or whole; seed the bell peppers and halve or quarter them.
- Leave the fresh chiles and mushrooms whole.
- Season all vegetables with salt and drizzle with dressing.
- Cook on a grill rack in a combi oven using the vegetable-grill setting until tender.
- Drizzle lightly with dressing again after cooking.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
94kcal
6.2 gProtein
0.7 gFat
15.8 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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