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Roasted Autumn Vegetables

Roasted Autumn Vegetables Recipe

  • 2 large eggplants (2 lbs.)
  • Salt as needed
  • 1 medium (2 to 3 pounds weighed whole) Kabocha squash
  • 2 large yellow onions (lib.)
  • 3-4 medium bell peppers, red, green, or yellow (1½ lbs.)
  • 1½ lbs. small potatoes, preferably Yukon Gold or red-skinned (about 15-20 new potatoes)
  • 8-10 whole cloves garlic
  • 3 Tbs. fruity green olive oil
  • 2-3 Tbs. fresh rosemary leaves, coarsely chopped
  • 1 tsp. dried crushed whole oregano leaves
  • Fresh-ground pepper to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 179kcal (9%)
Total Fat 5g (7%)
Saturated Fat 1g (4%)
Cholesterol 0mg (0%)
Total Carbohydrate 34g
Dietary Fiber 8g
Sugars 8g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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