Roasted Vegetables Recipe
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Roasted Vegetables

By: JRCROSBY31  
"Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish."

Rating: This weblink has been rated 53 times with an average star rating of 4.2 Read Reviews (38)

Rate/Review | 2,203 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 8 zucchini, peeled and chopped
  • 1 eggplant, peeled and diced
  • 8 carrots, diced
  • 16 cherry tomatoes
  • 2 red onions, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 8 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 bay leaves, crushed
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • salt and pepper to taste

Directions

  1. In a large bowl mix the zucchini, carrots, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  2. On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
  3. Preheat oven to 400 degrees F (200 degrees C).

Nutritional Information open nutritional information

Amount Per Serving  Calories: 431 | Total Fat: 28.5g | Cholesterol: 0mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2006 by KAITCH 
I always thought "toss vegetables in oil, rosemary... maybe a little balsamic vinegar" and you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2004 by Christine 
EXCELLENT!! I made this last minute, so I didn't have time to marinade for 2 hrs or roast x... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2004 by JLMICHALS 
My dinner guests loved this on Christmas eve. It was an excellent accompaniment to saffron... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2006 by AWO 
I reduced the cooking time for this significatly, as I tend to like my veggies less well-done.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by Susanna 
We liked this recipe because it adjusts easily to your favourite veggies. We used zuchinni,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2004 by JOLIVIA 
I let the veggies, I used zucchini, eggplant, carrots, and onions marinate (added fresh garlic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
This turned out just how I was hoping - that equals 5 stars in my book! I used my favorite... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2006 by KEZ 
In one word delicious. Left out the eggplant and added quarters of some large mushrooms. I cut... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2005 by STACERS119 
When I make the roasted veggies, I roast them in very small diced pieces, and then add them to... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2007 by DEBIVEE 
The eggplant picked up all the oil and was cooked way before the other veggies. The marinade... MORE

 
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