Rosemary Roasted Vegetables Recipe

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Rosemary Roasted Vegetables
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Ingredients:

Directions:

  1. Place potato in a large bowl. Combine rosemary and next 4 ingredients; stir well. Pour one-third of oil mixture over potato; toss well.
  2. 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 ServingPer 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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