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Colorful Vegetable Roast with Olives and Fresh Herbs

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Colorful Vegetable Roast with Olives and Fresh Herbs






  • 1 small eggplant, cut into 1 1/2 inch wedges
  • 2 small zucchini, cut into 1 1/2 inch chunks
  • 2 yellow (summer) squash cut into 1 1/2 inch chunks
  • 16 Brussels sprouts, trimmed and outside leaves discarded 
  • 2 sun-dried tomatoes (not packed in oil), chopped
  • 1 medium onion, cut into 8 wedges
  • 1 yellow bell pepper, cut into 8 pieces
  • 1 sweet red bell pepper, cut into 8 pieces
  • 1 cup green beans, trimmed and cut into thirds
  • 1/2 cup olives, pitted
  • 1/2 cup fresh basil, chopped
  • 4 medium sprigs of fresh rosemary
  • 4 branches fresh thyme
  • 1 1/2 Tbsp. olive oil
  • 2 large cloves garlic, chopped fine
  • Fresh ground black pepper and salt to taste


  1. In a large bowl toss together the ingredients. Let stand at room temperature.
  2. Place oven rack on bottom position.
  3. Pre-heat oven to 450F.
  4. Set a very large shallow heavy roasting pan in the oven and remove when hot. If you don’t own a very large roasting pan then use two cookie sheets instead.
  5. Quickly spread the vegetables evenly over the pre-heated pan. Spray the vegetables with 1 1/2 Tbsp. olive oil or use hands to gently spread oil throughout vegetable mixture.
  6. Roast for 30 minutes, turning occasionally for even browning. 
  7. Remove cooked herb sprigs.
  8. Serve the vegetables hot or at room temperature. Garnish with additional herbs if desired. Salt and pepper to taste.

Nutrient Analysis:

Serves 10 | Serving Size: 1 cup

Calories: 90
Sodium: 121 mg
Fiber: 6 g                                        
Protein: 3 g
Fat: 4 g                                                
Carbohydrates: 14 g
Saturated Fat: 1 g                            
Cholesterol: 0 mg                

Tip: Incorporate left over vegetables into another meal by adding them to a pasta dish or blending them into a store purchased pasta sauce.

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services