March 8, 2019

Roasted Vegetables

Roasted Vegetables

Ingredients

  • 2 zucchini, peeled and chopped
  • ¼ eggplant, peeled and diced
  • 2 carrots, diced
  • 4 cherry tomatoes
  • ½ red onions, sliced
  • ½ red bell pepper, sliced
  • ¼ yellow bell pepper, sliced
  • 2 tablespoons olive oil
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • ½ teaspoon bay leaves, crushed
  • ¼ teaspoon dried oregano
  • ½ clove garlic, minced
  • 1½ teaspoons fresh lemon juice
  • ¼ teaspoon grated lemon zest
  • salt and pepper, to taste

Instructions

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least two hours, and preferably overnight.

Preheat oven to 400°F (200°C).

In large roasting pan, roast vegetables, uncovered, for 20 minutes, or until tomatoes have split and edges of some of vegetables are starting to crisp. Remove from oven and stir before returning to oven for another 20 minutes. At this time reduce heat to 200°F (95°C) and continue cooking until vegetables are tender, turning every 20 minutes.

Yields 4 servings.

Nutrition Facts

Serving Size ½ cup

  • Calories: 50.9
  • Fat: 3.65 grams
    • Saturated Fat: 0.5 grams
    • Trans Fat: 0.0 grams
  • Cholesterol: 0.0 grams
  • Sodium: 17.25 milligrams
  • Carbohydrates: 4.3 grams
    • Fiber: 1.25 grams
    • Sugar: 2.7 grams
  • Protein: 0.95 grams

This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

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