Delivering half the amount of fruits and vegetables needed daily by most active adults and teens, the Oven Roasted Citrus and Vegetables is a health filled, colorful medley that is big on flavor!
Ingredients:
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1
lb.
Japanese eggplant, sliced 1/2-inch thick
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¾
lb.
banana (or yellow) squash, skin removed and cut into 1-inch cubes
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1
each, red and yellow bell pepper, seeded and cut into 2 by 1/2-inch strips
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1
fennel bulb, trimmed, cut in half and thinly sliced
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1
small onion, sliced 1/4-inch thick
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3
cloves garlic, finely chopped
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2
Tbsp.
olive oil
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2
tsp.
ground black pepper
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½
tsp.
sea salt
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¼
cup
balsamic vinegar
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2
large Sunkist® oranges, peeled and segmented
Instructions: (Makes 4 servings)
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In large bowl, combine all ingredients except orange segments and vinegar. Toss to coat. Pour into a jellyroll pan.
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Bake in preheated 400°F oven for 45 minutes, stirring every 15 minutes. During last 15 minutes of cooking, stir in oranges.
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Remove from oven and add vinegar, toss to coat. Let stand for 10 minutes. Serve.
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2.5 Cups of Fruits and Vegetables per Serving
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Color Group(s): Blue/Purple, White, Yellow/Orange, Red
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Recipe is courtesy of Sunkist. Recipe was reviewed by Produce for Better Health Foundation (PBH) for Sunkist.
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All PBH endorsed recipes meet the nutrition standards that maintain fruits and vegetables as healthy foods.
Nutrition Information (per serving):
calories: 209, total fat: 7.5g, saturated fat: 1.0g, % calories from fat: 32%, % calories from saturated fat: 4%, protein: 5g, carbohydrates: 36g, cholesterol: 0mg, dietary fiber: 10g, sodium: 330mg