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Oven Roasted Citrus and Vegetables

• 1 lb. Japanese eggplant, sliced 1/2-inch thick
• 3/4 pound banana (or yellow) squash, skin removed and cut into 1-inch cubes
• 1 each, red and yellow bell pepper, seeded and cut into 2 by 1/2-inch strips
• 1 fennel bulb, trimmed, cut in half and thinly sliced
• 1 small onion, sliced 1/4-inch thick
• 3 cloves garlic, finely chopped
• 2 tablespoons olive oil
• 2 teaspoons ground black pepper
• 1/2 teaspoon sea salt
• 4 Sunkist® oranges, washed, peeled and separated into segments
• 1/4 cup balsamic vinegar

Makes 4 servings.

In large bowl, combine all ingredients except orange segments and vinegar. Toss to coat. Pour into a jellyroll pan. Bake in preheated 400°F oven for 45 minutes, stirring every 15 minutes. During last 15 minutes of cooking, stir in oranges. Remove from oven and add vinegar, toss to coat. Let stand for 10 minutes. Serve.

Nutritional Information per serving:

242 calories; 5g protein; 44g carbohydrates; 7g fat; 1g saturated fat; 11g dietary fiber; 0mg cholesterol; 328mg sodium; 25% calories from fat