Herb Roasted Vegetables Recipe

Name: Herb Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450 degrees F (230 degrees C).
2
Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
3
Bake for 20 minutes.
4
Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
5
Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/2 pounds new potatoes, quartered, 1/2 cup baby carrots, 1 small onion, cut into wedges, 1/4 cup olive oil, and more.

Yes, Herb Roasted Vegetables 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.

Herb Roasted Vegetables

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