Fat-Free Lemon Herb Roasted Veggies Recipe

Name: Fat-Free Lemon Herb Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Veggies; 2 medium tomatoes, thickly sliced; 1/2 large green bell pepper, seeded,quartered; 1/2 medium onion, thickly sliced; 1/2 cup potato, peeled,cut into wedges; 1/4 cup eggplant, thickly sliced; 1/2 cup cucumber, peeled,thickly sliced; Marinade; 1 -2 teaspoon lemon juice concentrate (or more); 1/4 cup water; 1/8 teaspoon dried parsley; 1/8 teaspoon dried basil; 1/8 teaspoon dried rosemary; 1/8 teaspoon thyme; 1/8 teaspoon oregano; 1/4 teaspoon salt; paprika (to taste); black pepper (to taste); cooking spray

Servings: persons

Veggies
2 medium tomatoes, thickly sliced
1/2 large green bell pepper, seeded,quartered
1/2 medium onion, thickly sliced
1/2 cup potato, peeled,cut into wedges
1/4 cup eggplant, thickly sliced
1/2 cup cucumber, peeled,thickly sliced
Marinade
1 -2 teaspoon lemon juice concentrate (or more)
1/4 cup water
1/8 teaspoon dried parsley
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon thyme
1/8 teaspoon oregano
1/4 teaspoon salt
paprika (to taste)
black pepper (to taste)
cooking spray

1
Peel and chop the veggies as directed and place them in a large ziplock bag.
2
In a non-metallic bowl, mix together the marinade ingredients and mix well.
3
Pour the marinade into the ziplock bag, seal it, and shake it well such that all the veggies are coated with the herb marinade.
4
Let it sit for at least 30 minutes (45 minutes to 1 hour is preferable).
5
Preheat oven to 200 degrees Celcius (392 degrees Fahrenheit).
6
Spray a casserole dish or baking sheet lightly with cooking spray.
7
Remove the veggies from the ziplock bag and arrange them on the dish/tray.
8
Bake on the top rack of the oven for 35 to 40 minutes, or until the veggies are as done as you want them; turn once or twice during baking.
9
Alternately, you can also grill the veggies in skewers, I prefer that way!
10
After they're done, pile the veggies onto a large plate, season with extra salt and pepper if required, pour yourself a tall glass of cold fruit juice, and sit down to a shockingly healthy and light lunch!

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Veggies, 2 medium tomatoes, thickly sliced, 1/2 large green bell pepper, seeded,quartered, 1/2 medium onion, thickly sliced, and more.

Yes, Fat-Free Lemon Herb Roasted Veggies falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fat-Free Lemon Herb Roasted Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions