Oven-roasted Vegetables

  • Active Time 5m
  • Total Time 50m
  • Rating ****

Makes 6-8 side-dish servings

The oven temperature needs to be high to give the vegetables a golden finish. For a complete menu, bake fish fillets alongside for about 8 minutes per inch of thickness.


  • 10 unpeeled tiny new potatoes, quartered
  • 1 cup peeled baby carrots
  • 1 small onion, cut into wedges
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh rosemary or oregano or 1 teaspoon dried rosemary or oregano, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 of a small eggplant, quartered lengthwise and cut into 1/2-inch-thick slices (2 cups)
  • 1 medium red or green bell pepper, cut into 1/2-inch-wide strips


In a 13 x 9 x 2-inch baking pan, combine the potatoes, carrots and onion. In a small mixing bowl, combine the olive oil, lemon juice, garlic, rosemary or oregano, salt and pepper. Drizzle over the vegetables in the baking pan; toss to coat. Roast, uncovered, in a preheated 450 degrees F oven for 30 minutes, stirring occasionally.

Remove from the oven. Add the eggplant and pepper; toss to combine. Return to oven; roast about 15 minutes more, or till the vegetables are tender and brown on the edges, stirring occasionally.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 517

nutrition information per serving

150 calories; 7g total fat; 0mg cholesterol; 303mg sodium; 21g carbohydrates; 3g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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