1h 5m$15.45Sweet Potato Eggplant Tomato Roast
A hearty vegan Mediterranean roasting-pan dinner with sweet potatoes, eggplant, zucchini, grape tomatoes, pitted green olives, lemon, olive oil, garlic, and dried oregano. Tender roasted vegetables make this a family-friendly main-course entree.
- Energy
- 517 calories per serving
- Protein
- 7.8 g per serving
- Carbs
- 72.8 g per serving
- Fat
- 23.9 g per serving
- Sodium
- 1087 mg per serving
Shopping options
Olive oil
0.33 Cup
Kroger® Extra Virgin Olive Oil
16%
Lemon, zested and juiced
1 Each
Kroger® Fresh Lemons Bag
13%
Pitted green olives, halved
0.75 Cup
Simple Truth Organic® Pitted Green Olives
38%
Sweet potatoes, peeled and cut into 1-inch pieces
2.5 Pound
Kroger® Baker Sweet Potatoes
71%
Black pepper
0.5 Teaspoon
Simple Truth Organic® Ground Black Pepper Shaker
2%
Fine salt
1.25 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Grape tomatoes
2 Cup
Kroger® Fresh Grape Tomatoes
100%
Dried oregano
2 Teaspoon
Kroger® Oregano Leaves Shaker
17%
Eggplant, cut into 1-inch cubes
1 Each
Eggplant
100%
Zucchini, cut into 1/2-inch half-moons
2 Each
Zucchini
80%
Garlic, minced
4 Count
Garlic
40%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- sweet potatoes-2.5 lb
- medium zucchini-2 each
- medium eggplant-1 each
- grape tomatoes-2 cups
- pitted green olives-0.75 cups
- large lemon-1 each
- olive oil-0.33 cups
- garlic-4 cloves
- dried oregano-2 tsp
- fine salt-1.25 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F. Complete the quick prep for the sweet potatoes, eggplant, zucchini, olives, lemon, and garlic as listed.
Cut vegetables on a steady cutting board and keep fingers clear of the knife blade.
Wash produce before cutting.
In a large mixing bowl, stir together the olive oil, garlic, lemon zest, lemon juice, dried oregano, salt, and black pepper. Add the sweet potatoes and eggplant and toss until well coated.
Spread the sweet potatoes and eggplant in the roasting pan in an even layer. Roast for 25 minutes, stirring once halfway through.
Use oven mitts when handling the hot roasting pan.
Add the zucchini, grape tomatoes, and green olives to the pan. Toss carefully with the partially roasted vegetables, then roast for 18 to 22 minutes more.
Use oven mitts when handling the hot roasting pan.
Remove the pan when the sweet potatoes are tender, the eggplant is browned, and the tomatoes are softened. Let stand for 5 minutes before serving as a dinner entree.
Keep the roasting pan on a stable, heatproof surface after removing it from the oven.
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