Chili-roasted Vegetables

• 4 cups raw spinach (washed and drained)
• Chili roasted veggies: 1 peeled and diced eggplant
  1 diced zucchini
  1 diced yellow squash
  1 diced onion
  1 tomato cut into chunks 
• 2 Tbsp. olive oil
• 1 Tbsp. water
• 1 tsp. minced garlic
• 1 tsp. chili powder
• 1 tsp. cumin

Preheat oven to 350 degrees. Place vegetables in a large baking pan or ceramic casserole dish. Combine oil, water and seasonings in a small mixing bowl and stir well. Drizzle this oil over the vegetables. Place baking dish in the oven and bake uncovered until the vegetables are very tender, about 45 minutes. Stir occasionally. Serve warm or chilled over spinach or garden greens.

Makes 4 servings. Serving size: 1 cup 
 
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Nutritional analysis per serving:

Calories 104
Calories from Fat 63
Saturated Fat 1g
Total Fat 7g
Cholesterol 0mg
Sodium  6mg
Total Carbohydrate 10g
Dietary Fiber 3g
Protein 2g
 
Exchanges: 1 vegetable, 1 fat
Source: Communicating Food for Health