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Roasted Vegetables


Roasted Vegetables Recipe

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
  • 1/2 cup 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:
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Nutritional information
Nutrition Facts
Serving Size 1/24 of a recipe
Amount Per Serving
Calories 72
Total Fat 4.7g
Saturated Fat 0.7g
Cholesterol 0mg
Sodium 11mg
Total Carbohydrate 7.3g
Dietary Fiber 2.3g
Sugars 3.6g
Protein 1.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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