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Herb Roasted Vegetables Recipe

Herb Roasted Vegetables Recipe

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Ingredients:

Serving

1 1/2 lb new potatoes, quartered
1/2 cup baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
3 tbsp lemon juice
3 cloves garlic, minced
1 tbsp chopped fresh rosemary
1 tbsp dried oregano
salt and pepper to taste
1/2 small eggplant, quartered and cut into 1/2-inch st
1 red bell pepper , cut into 1/2-inch wide strips

Directions:

Preheat oven to 450 degrees F (230 degrees C).
Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
Bake for 20 minutes.
Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	211.34 Kcal (885 kJ)
Calories from fat	84.4 Kcal
		% Daily Value*
Total Fat	9.38g	14%
Sodium	80.24mg	3%
Potassium	577.01mg	12%
Total Carbs	30.01g	10%
Sugars	8.52g	34%
Dietary Fiber	5.9g	24%
Protein	3.11g	6%
Vitamin C	27.7mg	46%
Vitamin A	1.8mg	61%
Iron	10mg	55%
Calcium	59.5mg	6%

Amount Per 100 g
Calories	93.17 Kcal (390 kJ)
Calories from fat	37.21 Kcal
		% Daily Value*
Total Fat	4.13g	14%
Sodium	35.37mg	3%
Potassium	254.38mg	12%
Total Carbs	13.23g	10%
Sugars	3.76g	34%
Dietary Fiber	2.6g	24%
Protein	1.37g	6%
Vitamin C	12.2mg	46%
Vitamin A	0.8mg	61%
Iron	4.4mg	55%
Calcium	26.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.2

Points
5

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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