Heart Healthy Oven-Roasted Vegetables Recipe
With its flavorful secret ingredient of freshly grated orange zest, this simple dish of oven-roasted vegetables will take dinner from basic to brilliant! Try this heart-healthy take on a hearty side dish seasoned with a medley of fresh herbs for a delicious low-sodium accompaniment to any meal.
Ingredients
Recipe yields 8 servings
3 tsp olive oil
4 garlic cloves, chopped
2 sprigs fresh rosemary
1 tsp orange zest
1 large red onion, sliced
2 large red bell peppers, cut into 3/4-inch chunks
1 medium eggplant, peeled and cut into 1/2-inch slices
1 medium zucchini, cut into 1/2-inch slices
1 can (8 oz) no-salt-added tomato sauce
2 cups plum tomatoes
1/4 cup orange juice
1/3 cup chopped fresh basil, plus additional for garnish
1/4 tsp black pepper
Directions
Step 1
Preheat oven to 350°.
Step 2
In a large skillet, heat oil over medium heat until warm. Add garlic, rosemary and orange zest and cook about 3 minutes. Add onion, bell peppers, eggplant and zucchini and stir to combine.
Step 3
Transfer vegetable mixture to a large baking pan and cover with foil. Bake for 15 minutes, or until vegetables soften.
Step 4
Remove from oven. Stir in tomato sauce. Bake, uncovered, until warm, about 5 to 10 more minutes.
Step 5
Remove from oven and stir in tomatoes, orange juice, basil and black pepper. Cover with foil, return to oven and bake for 10 minutes.
Step 6
Remove from oven. Toss lightly and garnish with fresh basil leaves, if desired.
Time: 45 minutes
Servings: 8
Calories: 125
Make this for:
Dietary Review:
Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:125
total fat:2g
sat fat:0g
cholesterol:0mg
sodium:33mg
total carb:27g
fibers:9g
proteins:5g
Thank you!