The trick: Roast on paper.

　　Cooking on parchment, a nearly indestructible cooking paper, removes the need for most of the oil. The paper's waxy surface keeps food from sticking. "We can replicate a pan-fried finish by roasting anything on parchment," says Steve Pernetti, executive chef at Cal-a-Vie in Vista, California. Pernetti's Parchment-Roasted Vegetables offer C, A, folate, potassium, and calcium.

Ingredients

　　2 Japanese or Asian eggplants

　　2 carrots

　　1 red onion

　　1 large bulb fennel

　　1 green zucchini

　　1 yellow zucchini or crookneck squash

　　2 red bell peppers, cored and seeded

　　2 tbsp chopped fresh rosemary

　　2 tbsp chopped fresh sage

　　2 tsp minced garlic

　　1 tbsp olive oil

　　1 sheet parchment (in paper-goods aisle)

　　Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.

Nutrition Per Serving

　　3.3 g fat (0.5 g saturated fat)

　　17.8 g carbohydrates

　　3.7 g protein

　　5.4 g fiber

　　#### Nutritional analysis provided by Self