Roasted Vegetables

Roasted Vegetables

72
JRCROSBY31 0

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

2 h servings 72 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl mix the zucchini, 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. Preheat oven to 400 degrees F (200 degrees C).
  3. 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.

Reviews

72
  1. 98 Ratings

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Most helpful positive review

I always thought "toss vegetables in oil, rosemary... maybe a little balsamic vinegar" and you have roasted vegetables... until I tried THIS recipe! I don't know whether it's the lemon juice, th...

Most helpful critical review

I reduced the cooking time for this significatly, as I tend to like my veggies less well-done. The lemon taste didn't blend well with the other flavors, but was nicer a day later on the leftove...

I always thought "toss vegetables in oil, rosemary... maybe a little balsamic vinegar" and you have roasted vegetables... until I tried THIS recipe! I don't know whether it's the lemon juice, th...

We liked this recipe because it adjusts easily to your favourite veggies. We used zuchinni, brocolli, mushrooms, red onion, red & green peppers, baby carrots, sweet potatoes and snow peas. The...

EXCELLENT!! I made this last minute, so I didn't have time to marinade for 2 hrs or roast x 1.5hrs. I put the marinaded veggies (only marinaded x 1hr) in the microwave for a few minutes to sof...

I reduced the cooking time for this significatly, as I tend to like my veggies less well-done. The lemon taste didn't blend well with the other flavors, but was nicer a day later on the leftove...

I let the veggies, I used zucchini, eggplant, carrots, and onions marinate (added fresh garlic too) for about 2 hours before I cooked them. Also put a little grated parmesan on top. Made it for ...

My dinner guests loved this on Christmas eve. It was an excellent accompaniment to saffron rice and roast turkey. The only change I will make will be to reduce the lemon. It was a tad overbea...

In one word delicious. Left out the eggplant and added quarters of some large mushrooms. I cut the red onions in wedges then roughly separated. Think next time I might omit the carrots. I was ho...

This turned out just how I was hoping - that equals 5 stars in my book! I used my favorite veggies... Thank you for the recipe!

When I make the roasted veggies, I roast them in very small diced pieces, and then add them to a basic marina sauce for an excellent smoked vegetable pasta sauce. It's wonderful!