Roasting involves the preparation of a food using dry heat. This can help to bring out and develop intense flavors within such vegetables as potatoes, squash and eggplant. Roasting also can help to create flavorful meals that are low in calories and fat. Potatoes, squash and eggplant all are naturally high in fiber and low in calories.
Nutrition
When roasted without seasoning or flavorings, per cup, a serving of roasted potato, squash and eggplant would provide approximately 75 calories, 1.6 g protein, 0.3 g fat and 17.5 g carbohydrate. In addition, the combination of vegetables also provides a little more than 3 g of dietary fiber. Roasting the vegetables with the skin helps to slightly improve both their protein and fiber content by nearly 1 g.
Vitamins and Minerals
Potatoes, squash and eggplants are all rich sources of vitamins and minerals. In particular, all three vegetables are good sources of vitamin C, folate and potassium. A serving provides approximately 259 mg potassium, 31 mcg folate and 15 mg vitamin C. This meets nearly 20 percent of your daily vitamin C needs. The Centers for Disease Control and Prevention recommends leaving the skin on vegetables, such as potatoes, as most of the nutrients are contained within, or below, the skin.
Preparation
Potatoes, squash and eggplants can be roasted raw or with additional seasonings. Prior to roasting, wash and lightly scrub all vegetables thoroughly with running water to remove any dirt. Slice both the potatoes and eggplant into equal sized cubes. Halve the squash to more easily remove the seeds. After removing the seeds, slice the squash into cubes as well. Slice vegetables as uniformly as possible to help ensure even cooking. Toss the cubed vegetables in a tablespoon of olive oil and the herbs or seasonings of your choice. Roasting will help to bring out the naturally sweet flavors contained within the potatoes, squash and eggplant. If using older vegetables, consider removing the skins due to their slightly bitter flavor. Place the vegetable cubes in a singly layer on a greased baking sheet and roast at 400 degrees for 10 to 20 minutes.
Variations
Potatoes, squash and eggplant can all be enjoyed in many ways. Consider using different varieties of potatoes and squash including, sweet potatoes, red potatoes and butternut squash. Try roasting the prepared vegetables in different flavored oils, such as chili pepper, to help create different flavor combinations. In addition to salt and pepper, herbs and spices including rosemary, dill, chives, parsley and cinnamon can all add subtle flavor variations. Roast the vegetables on the grill to change both the flavor and texture of the vegetables.
Member Comments