Print
Easy Roast Vegetables
Medley of colorful roast vegetables perfectly seasoned with herbs and extra virgin olive oil that beats the bland taste of steamed veggies any day of the week!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 108 kcal
Ingredients
- 1 large zucchini
- 1 large yellow squash
- 1 large eggplant
- 2 tsp Herbamare
- 1/3 cup extra virgin olive oil or ghee
Instructions
-
Slice and quarter the vegetables and spread evenly in a large roasting pan.
-
Sprinkle the top of the vegetables generously with Herbamare seasoning.
-
Drizzle in the extra virgin olive oil and toss the veggies, seasoning, and oil together in the pan to mix well.
-
Roast the vegetables in the oven uncovered for 30 minutes at 350 °F/ 177 °C
-
Serve immediately as a side dish with the main course.
-
Refrigerate leftovers in a glass container with tight fitting lid for up to 4 days.
Nutrition Facts
Easy Roast Vegetables
Amount Per Serving (0.5 cup)
Calories 108
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Potassium 400mg11%
Carbohydrates 7g2%
Fiber 3.5g14%
Protein 2g4%
Vitamin C 26mg32%
Calcium 24mg2%
* Percent Daily Values are based on a 2000 calorie diet.