Greek-style Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this one out of my Family Circle Magazine. My daughter cooked it and it is so delicious! Ingredients:
1 lb. small red potatoes, quarted |
2 small eggplants, cut into 1/2-inch half-moons |
1 medium sweet onion, sliced |
1 medium green bell pepper, sliced |
3 tbsp. olive oil |
1 tsp. garlic salt |
1/2 tsp. black pepper |
1 lemon |
1 can (15-ounce) chickpeas, drained and rinsed |
1 tbsp. fresh chopped oregano |
1 tbsp. chopped mint |
2 ounces reduced-fat feta crumbles |
Directions:
1. Heat oven to 425 F.
2. In a large roasting pan, toss together the potatoes, eggplants, onion, green bell pepper, 2 Tbsp. of the olive oil, the garlic salt and pepper.
3. Pel off the lemon zest with a peeler and add to mixture.
4. Reserve lemon.
5. Roast vegetables for 30 minutes, stirring twice.
6. Add chickpeas and roast an additional 15 minutes.
7. Stir in juice from lemon, oregano and mint.
8. Top with feta crumbles and drizzle with remaining Tbsp. olive oil.
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