Recipe courtesy of Lisa Lillien
Show: Hungry Girl
Episode: Movie Night
Print
Mostly Roasted Veggie Explosion
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 pound asparagus
  • 2 cups baby carrots
  • 1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
  • 1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
  • 1 eggplant, ends removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 to 8 fresh basil leaves
  • 6 to 8 cherry tomatoes
  • 1 small jicama, peeled and cut into 1/2-inch-wide sticks
  • 2 cups sugar snap peas, stems removed

Directions

Preheat oven to 425 degrees F.

Spray 2 baking sheets with nonstick spray. Set aside.

Cut off and discard the tough ends of the asparagus stalks. Lay asparagus on the sheets. Lay carrots and pepper strips on the sheets as well.

Cut eggplant lengthwise into six to eight 1/4-inch slices. Blot excess moisture from the slices with paper towels. Arrange the eggplant slices flat on the sheets. Sprinkle veggies with the salt and black pepper.

Roast the veggies until tender, about 15 minutes.

Once the veggies are cool enough to handle, place one basil leaf lengthwise on an eggplant slice. Add a cherry tomato at the short base of the slice. Roll up the eggplant around the tomato and secure with a toothpick. Repeat with all of the other eggplant slices.

If you like, refrigerate the eggplant rolls and roasted veggies until completely chilled, at least 1 hour.

When it's time to serve, arrange the roasted veggies on a platter with the jicama and sugar snap peas.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Vegetable Medley

Recipe courtesy of Cooking Channel

Rosemary Roasted Root Vegetables

Recipe courtesy of Bobby Deen

Jewel Roasted Vegetables

Recipe courtesy of Ellie Krieger

Roasted Veggie Empanadas

Recipe courtesy of Yvan Lemoine

Roasted Vegetable and Sausage Lasagna

Recipe courtesy of Tiffani Thiessen

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

Beef and Roasted Vegetable Stew

Recipe courtesy of Nadia G

Campfire Chicken with Fire-Roasted Potatoes and Sauteed Veggies

Recipe courtesy of Bal Arneson

Rustic Fall Vegetable Soup

Recipe courtesy of Kelsey Nixon

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Man Fire Food

10am | 9c

Man Fire Food

10:30am | 9:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c

Iron Chef

10pm | 9c

Iron Chef

11pm | 10c

Iron Chef

2am | 1c

Iron Chef

3am | 2c

So Much Pretty Food Here