Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"I think of New York as a puree and the rest of the United States as vegetable soup."
-Spalding Gray, Essayist

The refrigerator light goes on...

For this recipe you can use almost any vegetable that strikes your fancy, as long as you choose those that are softer and will roast in about 20 to 25 minutes. Zucchini or yellow squash would work well, as will mushrooms. If you are going to include firmer choices like carrots or parsnips, blanch them for a few minutes along with the green beans to precook them prior to roasting.


Roasted Vegetables with Caper Vinaigrette

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers and is good served hot or cold.

1 quart water
8 ounces green beans
1 large eggplant (sliced into 1/8ths lengthwise)
spray olive oil
1 small red onion (sliced into 1/8ths lengthwise)
1 large red bell pepper (seeded and sliced into 1/8ths lengthwise)
1 large green bell pepper (seeded and sliced into 1/8ths lengthwise)
2 Tbsp olive oil
1 Tbsp balsamic vinegar
2 tsp coarse ground mustard
1 Tbsp maple syrup
1/8 tsp salt
fresh ground black pepper (to taste)
4 tsp capers
8 large basil leaves (chiffonade)

Preheat the oven to 325°F.

Place the water in a medium pot over high heat. When the water begins to boil reduce the heat to keep it at barely a simmer.

Add the green beans and blanch for 3 minutes. Remove to a paper towel.

Place the eggplant on a cookie sheet and spray with olive oil. Place the eggplant in the oven.

Place the peppers, onions and green beans on a separate cookie sheet, spray lightly with olive oil and place in the oven.

Roast the eggplant, turning twice for about 25 minutes. Stir the veggies on the other cookie sheet during roasting.

While the vegetables are roasting place the olive oil, vinegar, mustard, maple syrup, salt and pepper in a large mixing bowl. Whisk until smooth.

When the veggies are soft (but not too limp) remove from the oven. Place the peppers, onions and green beans in the bowl with the vinaigrette.

Let the eggplant cool for a couple of minutes and cut crosswise into 1 inch pieces. Add to the bowl.

Toss the veggies to coat with the dressing.

Add the capers and basil and toss. Serve hot, or chill for about an hour to serve cold.

Nutrition Facts

Serving size: about 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 160 Calories from Fat 67
% Daily Value
Total Fat 7g 11%
    Saturated Fat 1g 4%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 196mg 8%
Total Carbohydrates 21g 10%
    Dietary Fiber 9g 26%
    Sugars 12g
Protein 2g
Vitamin A 42% Vitamin C 167%
Calcium 4% Iron 6%
Vitamin K 43 mcg Potassium 619 mg
Magnesium 48 mg