Herb Roasted Vegetables Recipe




 Tiny new potatoes10 , halved or quartered
 Trimmed peeled baby carrots1 1⁄2 Cup (24 tbs)
 Baby carrots1 1⁄2 Cup (24 tbs), peeled and trimmed
 Onion1 Small, cut into wedges
 Olive oil14 Cup (224 tbs)
 Lemon juice3 Tablespoon
 Garlic3 Clove (15 gm), minced
 Snipped fresh rosemary/Oregano /1 teaspoon dried rosemary /oregano leaves1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Eggplant1⁄2 Small, quartered lengthwise and cut into 1/2-inch slices to make 2 cups
 Eggplant1⁄2 Small, quartered lengthwise and cut into1/2-inch slices for 2 cups
 Sweet red pepper/Sweet green pepper1 Medium, cut into 1/2-inch-wide strips
 Sweet pepper1 Medium, cut into 1/2-inch-wide strips (red or green)

Nutrition Facts

Serving size: Complete recipe

Calories 895 Calories from Fat 495

% Daily Value*

Total Fat 56 g86.3%

Saturated Fat 8.1 g40.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1245.9 mg51.9%

Total Carbohydrates 91 g30.3%

Dietary Fiber 23.4 g93.5%

Sugars 30 g

Protein 11 g22.7%

Vitamin A 699.9% Vitamin C 407%

Calcium 27.8% Iron 25.9%

*Based on a 2000 Calorie diet


Combine new potatoes, baby carrots and onion in ungreased 13x9-inch baking pan.
For seasoning: In small mixing bowl combine olive oil, lemon juice, garlic, snipped rosemary, salt and pepper.
Drizzle seasoning over vegetables.
Toss gently to coat.
Bake in 425°F convection oven on rack #2 or #3 offset for 20 minutes (or bake in preheated 450CF radiant bake oven 30 minutes), stirring vegetables once.
Remove from oven.
Add eggplant and red sweet pepper.
Toss to combine.
Return to oven.
Bake 13 to 15 minutes more or until vegetables are tender and brown on edges, stirring once.
Garnish vegetables with rosemary sprigs, if desired.