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Rosemary Roasted Vegetables Recipe

Rosemary Roasted Vegetables Recipe

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Ingredients

Count

Nutrition

150

Calories

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Ingredients:

Serving

1 lb round red potatoes , cut into 1-inch pieces
1 tbsp dried rosemary, crushed
2 tbsp water
1 tbsp olive oil
1/2 tsp freshly ground pepper
1/4 tsp salt
vegetable cooking spray
1 large sweet red pepper, seeded and cut into 1-inch pieces
1 medium eggplant (1/2 lb), cut into 1-inch pieces
8 cloves garlic

Directions:

Place potato in a large bowl. Combine rosemary and next 4 ingredients; stir well. Pour one-third of oil mixture over potato; toss well.
Place potato in one end of a large roasting pan coated with cooking spray. Bake at 450° for 8 minutes. Place red pepper in bowl; add half of remaining oil mixture. Toss well; place red pepper next to potato, and bake 5 minutes. Place eggplant and garlic in bowl; add remaining oil mixture, and toss well. Add to potato and red pepper, and bake 20 additional minutes or until vegetables are tender. Arrange vegetables on a serving platter. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	149.58 Kcal (626 kJ)
Calories from fat	33.23 Kcal
		% Daily Value*
Total Fat	3.69g	6%
Sodium	170.16mg	7%
Potassium	767.97mg	16%
Total Carbs	26.69g	9%
Sugars	5.1g	20%
Dietary Fiber	5.33g	21%
Protein	3.67g	7%
Vitamin C	66.2mg	110%
Iron	1.5mg	8%
Calcium	42.8mg	4%

Amount Per 100 g
Calories	65.19 Kcal (273 kJ)
Calories from fat	14.48 Kcal
		% Daily Value*
Total Fat	1.61g	6%
Sodium	74.16mg	7%
Potassium	334.7mg	16%
Total Carbs	11.63g	9%
Sugars	2.22g	20%
Dietary Fiber	2.33g	21%
Protein	1.6g	7%
Vitamin C	28.8mg	110%
Iron	0.7mg	8%
Calcium	18.7mg	4%

* 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.