Herb Roasted Vegetables

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

Step: 1

Preheat oven to 450 degrees F (230 degrees C).

Step: 2

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.

Step: 3

Bake for 20 minutes.

Step: 4

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.

Step: 5

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

Per Serving: 171 calories; protein 2.9g; carbohydrates 23.4g; fat 8g; sodium 15.8mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .