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Herb Roasted Vegetables

SUBMITTED BY: Maryanne PHOTO BY: Caroline C

"This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish."
RECIPE RATING:
The reviewer gave this recipe 17 stars. This recipe average a 4 star rating.
Read Reviews (12)
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

  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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by ALIG
very tasty but I found that the aubergines needed more time than the recipe said. maybe next... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2005 by mary jane
This was delicious! I didn't have eggplant or red pepper so I used cauliflower instead and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2003 by YUMYUM123
This was okay. A tad more oil than I would have prefered and my BF thought it had too much... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2007 by mdelduke
This was good. I boiled the potatoes and carrots (because of other reviews stating that the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2004 by LINDA MCLEAN
I think the timing is off on this one. I put my carrots only in the oven first for a half an... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2003 by FIREYLOU
Good, easy recipe. I found the eggplant is fine when cooked as the recipe indicates. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2003 by AUBERS
It's nice to have good tasting veggies for a change! Each flavor is distinct but they all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2008 by Wendy B
I have made these 3 times in the last two weeks. They are easy and so tasty. I left out the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2007 by mamat5kdz
Excellent for low sodium, low fat diets. The only improvement would be for each person to add... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2005 by JADEZANO
Great recipe. Although I'd probably cook the potatoes a bit first. It took SO long. MORE