Rating: 4.15 stars
34 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish.

Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

  • Bake for 20 minutes.

  • 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.

  • Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

Nutrition Facts

171 calories; protein 2.9g; carbohydrates 23.4g; fat 8g; sodium 15.8mg. Full Nutrition
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