A wonderful, satisfying dish of flavorful roasted vegetables. I usually serve it as a side dish to meat dishes, but it is satisfying enough to be served as a main dish with brown rice.
Makes 4 servings
Total time: 29 minutes
Prep: 5 minutes
Cook: 24 minutes
1 large (1 1/4 pounds) eggplant, unpeeled
1 large red bell pepper, core and seeds removed
1 large green bell pepper, core and seeds removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano, rosemary or basil (whatever you prefer)
Olive oil cooking spray
1. Preheat oven to 500 degrees F (Yes, 500 – not a typo). Line a large rimmed baking sheet with foil and spray with olive oil spray.
2. Slice eggplant and pepper crosswise into 1/4-inch slices. Place on baking sheet in a single layer. Sprinkle with seasonings and generously spray with olive oil spray.
3. Roast vegetables 12 minutes. Remove from oven, turn over, spray with more olive oil spray and roast 12 more minutes, until tender and browned.
Nutrition per serving
*I assumed that the generous use of olive oil spray adds a total of 1 tablespoon olive oil
Total Fat 3.8 g
Saturated Fat 0.5 g
Cholesterol 0.0 mg
Sodium 297.3 mg
Total Carbohydrate 12.3 g
Dietary Fiber 4.9 g
Sugars 2.0 g
Protein 2.1 g
Weight Watchers Points Plus: 2 points