Oven Roasted Citrus and Vegetables Recipe
This health filled, colorful medley is big on flavor and delivers half the amount of fruits and vegetables needed daily by most active adults and teens in one serving.
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
-
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
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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
Sunkist® Large Oranges
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
