Oven-Roasted Vegetables Recipe serves: 4
Prep Time 10 Minutes
Cook Time 30 Minutes

Oven-Roasted Vegetables


  • 1 medium eggplant, cubed (about 5 cups)
  • 2 medium zucchini or yellow squash, halved and sliced
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium onion, sliced
  • 3 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 1/3 cup dry white wine or water


  1. Preheat oven to 450°.
  2. Combine eggplant, zucchini, green pepper, onion and Olive Oil in large bowl. Season vegetables, if desired, with salt and ground black pepper. Roast vegetables in broiler pan without the rack, stirring once, 20 minutes. Stir in Sauce and wine. Roast an additional 10 minutes or until Sauce is heated through and vegetables are tender. Serve, if desired, with hot cooked rice.

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