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–+ servings

Roasted Eggplant and Potatoes with Ranch Seasoning

Roast a colorful mix of potatoes, eggplant, zucchini, mushrooms, onions, and red pepper—seasoned with dry ranch mix and just a touch of oil. Start the potatoes first, then add the rest for perfectly browned, tender veggies with bold flavor and minimal fuss.
5 servings
Roasted eggplant and potatoes on a plate for serving
Print
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes

Ingredients
 

  • 3 (639 g) medium potatoes, unpeeled, 1-inch chunks
  • Olive oil spray
  • 0.7 oz packet dried Ranch salad dressing mix
  • 1 (458 g) small eggplant-1-inch cubes (peeling is optional)
  • 2 (392 g) medium zucchini, unpeeled, 1-inch cubes -
  • ½ (55 g) yellow onion, thin wedges
  • 5 ounces (141 g) mushrooms, quartered
  • 1 tablespoon (1 tablespoon) red bell peppers, finely chopped
  • ¼ teaspoon freshly ground pepper

Instructions
 

  • Preheat oven to 425˚ F.
    Line a baking sheet with a silicone baking mat or aluminum foil. Spray lightly with Olive oil spray or vegetable oil spray.
  • Prep the Potatoes: Toss 3 medium potatoes, unpeeled, 1-inch chunks into a large bowl with a light spray of olive oil. Toss to coat all pieces lightly.
    Sprinkle half of the 0.7 oz packet dried Ranch salad dressing mix over the potatoes and toss to coat.
    Spread on a prepared baking sheet and roast for 10 minutes.
  • Prepare Remaining Vegetables: Place 1 small eggplant-1-inch cubes (peeling is optional), 2 medium zucchini, unpeeled, 1-inch cubes, 1/2 yellow onion, thin wedges , 5 ounces mushrooms, quartered, and 1 tablespoon red bell peppers, finely chopped into a large bowl and spray with oil.
  • Season the vegetables: Add the remaining ranch mix to the vegetables and stir to coat evenly.
  • Combine and roast: Add the vegetables to the baking sheet with the potatoes. Stir gently to mix.
  • Finish and serve: Roast until vegetables are browned and fork-tender (30-40 minutes), stirring once or twice during baking.
    Season with ¼ teaspoon freshly ground pepperand serve hot with optional toppings. Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.

Notes

Make Ahead:  Prep and chop veggies earlier but roast just before serving.

Nutritional Information

Serving: 1 | Calories: 154kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 498mg | Potassium: 1063mg | Fiber: 7g | Sugar: 7g | Vitamin A: 239IU | Vitamin C: 45mg | Calcium: 40mg | Iron: 2mg