Herb Roasted Vegetables

The herbs fully flavor this dish

Yield: Makes 6 to 8 servings

Preparation Time: 10 minutes; Cook Time: 35 minutes

Ingredients

1-1/2 lbs. 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 strips

1 red bell pepper, cut into 1/2-inch wide strips

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Nutrition Facts

Yield: Makes 6 to 8 servings

Approximate Nutrient Content per serving:

Calories: 159

Calories From Fat: 171

Total Fat: 19g

Cholesterol: 3g

Sodium: 8mg

Total Carbohydrates: 0mg

Protein: 8g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Preheat oven to 450 degrees F.

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 are tender and brown on the edges. Serve hot.

Please note that some ingredients and brands may not be available in every store.

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