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Yummly User: "Perfect! I added red potatoes to the mix." Read More
22Ingredients
65Minutes
140Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 small eggplant (quartered and sliced into 1/2-inch pieces)
- 1 large carrot (sliced into 1/2-inch pieces on the diagonal)
- 1 red onion (medium, cut into 1/2-inch strips)
- 1/2 red bell pepper (cut into 1/2-inch strips)
- 1/2 green bell pepper (cut into 1/2-inch strips)
- 1/2 yellow bell pepper (cut into 1/2-inch strips)
- 1 beet (large, root peeled, quartered and sliced into 1/2-inch pieces)
- 1/2 butternut squash (peeled, quartered and sliced into 1-inch pieces)
- 8 Brussels sprouts (cut in half or whole)
- 1 zucchini (sliced into 1/2-inch rounds)
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. white balsamic vinegar (not overly sweet; dark balsamic vinegar will work as well)
- 2 Tbsp. red wine vinegar (or sherry vinegar)
- 2 tsp. Dijon mustard (whole grain or regular)
- 2 tsp. chopped fresh thyme (finely)
- 2 Tbsp. Italian basil (finely chopped fresh, or parsley, cilantro)
- 5 garlic cloves (pressed)
- 1 tsp. freshly ground black pepper
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper (optional)
- 1/2 tsp. kosher salt (plus more to taste)
- herbs (more chopped, to taste)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium630mg26% |
| Potassium440mg13% |
| Protein2g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A130% |
| Vitamin C100% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(11)
Yummly User a year ago
Perfect! I added red potatoes to the mix.
Yummly User 2 years ago
I used 2 sweet potatoes, 1 carrot, 1 zucchini, 1 eggplant and 1 red onion. For the sauce I used white wine vinegar and balsamic vinegar. It turned out amazing. I served it on coconut-lime wild rice-jasmin mix. It was delicious!
Yummly User 2 years ago
It was great! The sauce was a great addition to the veggies once they have roasted for awhile. I added a charred poblano pepper to the mix to add a little spice. I also doubled the sauce recipe and added a pinch of brown sugar to sweeten it slightly. I had a extremely large pan and the whole thing was consumed by the kiddies as well.
Yummly User 2 years ago
perfect recipe. vegetarian friends raved and requested it be a regular item for dinners.
Yummly User 3 years ago
did not do as per the recipe but it turned out very lekker
Yummly User 3 years ago
Love it
It’s a perfect combination
Yummly User 4 years ago
This is how I got my grandkids to eat vegetables: I serve their favorite vegetables on the list over “De Cecco, tri-color Fusilli”. It is gobbled up. Roasted vegetables retain their color and roasting produces a very light sauce that clings to the fusilli.
Yummly User 4 years ago
it was delicious. I will make it again.
Yummly User 4 years ago
Fantastic. 3rd time I am making this. Delish
Yummly User 4 years ago
I had to lower the temperature some due to sogginess.
Yummly User 4 years ago
Turned out real well - tasty