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All public Recipes -> Appetizer -> Oven Roasted Citrus and Vegetables

Oven Roasted Citrus and Vegetables

By: Grace B.

Description:
Time:	1 hr 10 min (10 min to prepare, 1 hr to cook)
Meal type:	Appetizer
Ethnicity:
Number of Servings:	4
Ingredients:
1 each lb. Japanese eggplant, sliced 1/2-inch thick 0.75 each lbs. banana (or yellow) squash, skin removed and cut into 1-inch cubes 1 each each, red and yellow bell pepper, seeded and cut into 2 by 1/2-inch strips 1 each fennel bulb, trimmed, cut in half and thinly sliced 1 each small onion, sliced 1/4-inch thick 3 each cloves garlic, finely chopped 2 tablespoon olive oil 2 teaspoon Ground black pepper 0.5 teaspoon sea salt 4 each SunkistÂ®Â® oranges, washed, peeled and separated into segments 0.25 cups balsamic vinegar
Directions:
In large bowl, combine all ingredients except orange segments and vinegar. Toss to coat. Pour into a jellyroll pan. Bake in preheated 400Â°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. 2.5 Cups of Fruits and Vegetables per Serving Color Group(s): Blue/Purple, White, Yellow/Orange, Red 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 Recipe is courtesy of Sunkist. Recipe was reviewed by Produce for Better Health Foundation (PBH) for Sunkist. All PBH endorsed recipes meet the nutrition standards that maintain fruits and vegetables as healthy foods.
Notes:

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