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roasted vegetables

Roasted Vegetables

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This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.


2 (14.5 ounce) cans Red Gold® Diced Tomatoes 14.5 oz, undrained1 medium onion, sliced1/2 pound fresh green beans, sliced1/2 pound fresh okra, cut into 1/2 inch pieces3/4 cup chopped green bell pepper2 tablespoons fresh lemon juice1 tablespoon chopped fresh basil1 1/2 teaspoons chopped fresh oregano1 medium zucchini, cut into 1 inch cubes1 medium eggplant, pared and cut into 1 inch cubes2 tablespoons grated Parmesan cheese


  • Preheat oven to 400° F. Mix together tomatoes, onion, green beans, okra, green bell pepper, lemon juice and herbs. Pour onto a sheet pan and place in preheated oven and roast for 15 minutes.
  • Remove pan from the oven and mix in zucchini and eggplant; continue roasting, for 15-20 minutes or until vegetables are tender. Stir occasionally. Sprinkle with grated Parmesan cheese just before serving.

Cook's Note: This dish can also be prepared on a grill pan using the same instructions but on the grill and not in the oven. This is a great way to keep the kitchen cool and get smoky, grilled vegetables to serve along a grilled steak or grilled chicken for a full meal.

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