Recipe by Maryanne
"This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
new potatoes, quartered
onion, cut into wedges
chopped fresh rosemary
salt and pepper to taste
small eggplant, quartered and cut into 1/2-inch st
red bell pepper, cut into 1/2-inch wide strips
This was good. I boiled the potatoes and carrots (because of other reviews stating that the the potatoes were under done) for about 10 minutes, then followed the specified roasting times. The dish came out great. I also added about a cup of diced celery too.
I think the timing is off on this one. I put my carrots only in the oven first for a half an hour and then added the rest of the vegies. In the end, the carrots were still crispy and the rest of the vegies were over done. Maybe I should have par-boiled the carrots first.
I admit: I hardly follow a recipe once I've mastered it, often adding a little bit of this and that to make it better. I often make roasted veges, using this as my base recipe. I omit the lemon juice and use a lot of dried herbs instead (oregano, basil and sometimes, paprika to add some spice). I also like to mix the veges in the herb oil mixture before spreading them on the roasting pan, just to make sure that the veges are evenly coated. Yummy roasted veges!!
This was delicious! I didn't have eggplant or red pepper so I used cauliflower instead and threw in a couple garlic cloves whole. Before serving I drizzled a little balsamic vinnegar over the veggies. Thank you for sharing!
I have made these 3 times in the last two weeks. They are easy and so tasty. I left out the eggplant (personal preference) and didn't miss it a bit.
very tasty but I found that the aubergines needed more time than the recipe said. maybe next time I'll put them in with the potatoes.
This was okay. A tad more oil than I would have prefered and my BF thought it had too much garlic. I love garlic so I didn't really agree with that. Also, I used a regular oven and didn't see until afterwards that the recipe recommends a convection oven. My vegetables were still very firm. I'm sure it would have tasted much better had I cooked it longer.
This dish is wonderful. It went will with a roast turkey I made! I added all of the vegetables at the same time before tossing with the marinade, they cooked up really nice.
* Percent Daily Values are based on a 2,000 calorie diet.
Herb Roasted Vegetables
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 72
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple roasted vegetable casserole.
Discover a great trick for making simple herb-roasted veggies with no mess.
See how to make sage-rubbed roasted pork with a tangy glaze.