Photo: Lars Blankers
Herb Roasted Vegetables
11 ingredients
20 min + 35 min
6 to 8 servings
openrecipes
"This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish."
Estimated Nutrition (whole recipe, rough)
446
Calories
9g
Protein
15g
Fat
76g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds new potatoes, quartered
- 1/2 cup baby carrots
- 1 small onion, cut into wedges
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes