Roasted Summer Vegetables

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This dish is incredibly easy to pull together and is exceptionally good with charcoal grilled meats.  I have even been known to cook the veggies in a grilling basket right on the grill with the meat!  It’s even BETTER that way!   I’ve also used Chachere’s salt-free Cajun Seasoning in this, which is good, but not quite as good as the Seafood Blend (similar to Emeril’s spice mix).  No matter which spice you decide to try, this dish always elicits a MmmMmmmMmmm response from diners.  If you don’t like very spicy food, reduce spice to 1T.  Induction friendly recipe.


1 medium yellow squash cut in 1″ chunks (or zucchini is OK)
1 small eggplant (about 10-12 oz) cut in ½” slices, then cut those in quarters
4 plum tomatoes cut into quarters
1 green, yellow or orange bell pepper, seeded and cut in 1″ chunks
1 red bell pepper seeded and cut in 1″ chunks
1 purple onion cut into ½” wedges, layers separated
12 cloves garlic (entire bulb, cloves peeled but left whole)
2 T. Seafood Spice Blend:
¼ tsp. each salt & black pepper (opt.)

Splash of  olive oil


Preheat oven to 450º.  Cut up all veggies and place in large mixing bowl.  Drizzle olive oil over all and stir well to coat all veggies with oil and seasonings.  Toss to try and coat all veggies with oil.  Pour into glass casserole pan and bake at 450º for 30-40 minutes, stirring every 10-15 minutes.

NUTRITIONAL INFO: Serves 6, each serving contains:

107 calories

7.08 g  fat

11.6 g  carbs

3.3 g  fiber

3.0 g  protein

approx. 103  mg. sodium


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