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Roasted Garden Vegetables

Chef.at.Home's picture
Ingredients
  Red potatoes 4 Medium
  Onion 1
  Eggplant 1 Large
  Garlic 3 Clove (15 gm), minced
  Parsnips 4
  Olive oil 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Rosemary 1 Teaspoon
  Basil 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
Directions

Clean the potatoes, onion, eggplant, garlic and parsnips and cut into 1 inch cubes.
Place the vegetables, olive oil, salt, rosemary, basil, paprika and cayenne pepper in a large bowl; toss to combine.
Spoon into a 9x13 inch baking dish.
Bake, uncovered, at 425 degrees for 40 minutes, stirring after 20 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1644 Calories from Fat 504

% Daily Value*

Total Fat 57 g87.9%

Saturated Fat 8.1 g40.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1030 mg42.9%

Total Carbohydrates 276 g91.9%

Dietary Fiber 51.9 g207.6%

Sugars 42.3 g

Protein 31 g61.5%

Vitamin A 47.5% Vitamin C 433.2%

Calcium 39.6% Iron 63.9%

*Based on a 2000 Calorie diet

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Roasted Garden Vegetables Recipe