Roasted Italian Veggie Medley
By Joanne Aponte, ND • September 22, 2020
Make these veggies ahead of time and use throughout the week. They keep in the fridge for up to 5 days. Enjoy as a side dish or combine with quinoa. These taste great with quinoa, spaghetti quash, or zucchini noodles tossed in pesto! Click here for pesto recipe
Makes 6 cups
- 1 large eggplant, cubed
- 2 medium zucchini, diced
- 1 red bell pepper, seeded and cube
- 2 Roma tomatoes, diced
- 1 small fennel (1 ½ cups), fronds removed and diced
- 1 teaspoon dried Italian seasoning (I’ve used oregano, basil, thyme and rosemary)
- ¼ cup vegetable broth
- 2-3 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper (optional)
Preheat oven to 375 degrees.
In a large bowl, toss together all of the above ingredients. Place in a single layer on a rimmed baking sheet, then place on the top rack of the oven.
Cook for 35-40 minutes, depending on the size of the veggies. Cook until very tender.
These will keep in the fridge for up to 5 days.
Serve with pesto zucchini noodles. Or mix with quinoa, chickpeas, or mushrooms for a complete meal
For a Low Fodmap version – reduce amounts of fennel (limit to 1/2 cup)
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.