Roasted Vegetables

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
75
protein 
2 g
sodium 
175 mg
carbohydrates 
5 g
fat 
5 g
fiber  
4 g
cholesterol 
0 g
Servings 
4
Ingredients 

1½ lb sliced eggplant, ½-inch thick
1 lb sliced red onion, ½-inch thick
1 lb sliced tomatoes, ½-inch thick
½ tsp sea salt
½ tsp freshly ground black pepper
1½ Tbsp olive oil

Most vegetables can be roasted. Thinly cut squash and bell peppers roasted to a golden brown make a great addition to any meal.
Instructions 
  1. Preheat oven to 400F.
  2. In a large bowl, combine eggplant, onion and tomato with salt, pepper and oil. Spread on baking pan and roast for 15 to 20 minutes.
Most vegetables can be roasted. Thinly cut squash and bell peppers roasted to a golden brown make a great addition to any meal.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.