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Sweet Potato Eggplant Tomato Roast
1h 5m$13.74

Sweet 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.

  • family dinner
  • Mediterranean
  • Mediterranean diet
  • plant-based
  • roasted vegetables
  • roasting pan dinner
  • Vegan
Bundle it with similar meals
20 min prep45 min cook4 servingsmedium

Per-serving nutrition for this recipe.

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

Check ingredients to include themPackage used · most used first

Eggplant, cut into 1-inch cubes · 1 Each

Eggplant

100%

In recipe$1.79
To buy$1.79
Details
1 each$1.79 per packageBuy 1Package use: 100%Product matchEstimated

Grape tomatoes · 2 Cup

Kroger® Fresh Grape Tomatoes

100%

In recipe$2.49
To buy$2.49
Details
Fresh Tomatoes · 10 oz$2.49 per packageBuy 1Package use: 100%Product matchEstimated

Lemon, zested and juiced · 1 Each

Fresh Large Lemon - Each

100%

In recipe$0.85
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 100%Product matchEstimated

Sweet potatoes, peeled and cut into 1-inch pieces · 2.5 Pound

Sweet Potato

83%

In recipe$3.72
To buy$4.47
Details
Fresh Potatoes · 1 lb$1.49 per packageBuy 3Package use: 83%Product matchEstimated

Zucchini, cut into 1/2-inch half-moons · 2 Each

Zucchini

80%

In recipe$1.43
To buy$1.79
Details
1 lb$1.79 per packageBuy 1Package use: 80%Product matchEstimated

Garlic, minced · 4 Count

Garlic

40%

In recipe$0.36
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 40%Product matchEstimated

Pitted green olives, halved · 0.75 Cup

Simple Truth Organic® Pitted Green Olives

38%

In recipe$1.63
To buy$4.29
Details
Simple Truth · 10.4 oz$4.29 per packageBuy 1Package use: 38%Product matchEstimated

Dried oregano · 2 Teaspoon

Kroger® Oregano Leaves Shaker

17%

In recipe$0.37
To buy$2.19
Details
Kroger · 0.5 oz$2.19 per packageBuy 1Package use: 17%Product matchEstimated

Olive oil · 0.33 Cup

Kroger® Extra Virgin Olive Oil

16%

In recipe$1.09
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 16%Product matchEstimated

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated
Common ingredient

Fine salt · 1.25 Teaspoon

Kroger® Salt

1%

In recipe$0.01
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 1%Product matchEstimated

Cost Summary

Availability unavailable
$13.74

· only what you use

$3.43

per serving · 4 servings

You pay at checkout$26.75
51% used in this recipe$13.01 unused

All ingredients selected

Checkout$29.64
Recipe portion$13.81

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • sweet potatoes-2 1/2 lb
  • medium zucchini-2 each
  • medium eggplant-1 each
  • grape tomatoes-2 cups
  • pitted green olives-3/4 cup
  • large lemon-1 each
  • olive oil-1/3 cup
  • garlic-4 cloves
  • dried oregano-2 teaspoons
  • fine salt-1 1/4 teaspoons
  • black pepper-1/2 teaspoon
1
Preheat and prep vegetables
Cutting Board
Chef’s knife
Vegetable peeler
Standard oven

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.

2 1/2 pounds sweet potato
1 Each eggplant
2 Each zucchini
3/4 cup olives
1 Each lemon
4 Count garlic
2
Coat the first vegetables
Spatula
Large mixing bowl
Measuring cups and spoons

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.

1/3 cup olive oil
4 Count garlic
1 Each lemon
2 teaspoons dried oregano
1 1/4 teaspoons salt
1/2 teaspoon Black Pepper
2 1/2 pounds sweet potato
1 Each eggplant
3
Roast sweet potatoes and eggplant
Spatula
Standard oven
Large roasting pan

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.

2 1/2 pounds sweet potato
1 Each eggplant
4
Add remaining vegetables
Spatula
Standard oven
Large 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.

2 Each zucchini
2 cups grape tomatoes
3/4 cup olives
5
Rest and serve
Large 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.

6

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