Ingredients
- 2 zucchini, peeled and chopped
- ¼ eggplant, peeled and diced
- 2 carrots, diced
- 4 cherry tomatoes
- ½ red onions, sliced
- ½ red bell pepper, sliced
- ¼ yellow bell pepper, sliced
- 2 tablespoons olive oil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½ teaspoon bay leaves, crushed
- ¼ teaspoon dried oregano
- ½ clove garlic, minced
- 1½ teaspoons fresh lemon juice
- ¼ teaspoon grated lemon zest
- salt and pepper, to taste
Instructions
In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least two hours, and preferably overnight.
Preheat oven to 400°F (200°C).
In large roasting pan, roast vegetables, uncovered, for 20 minutes, or until tomatoes have split and edges of some of vegetables are starting to crisp. Remove from oven and stir before returning to oven for another 20 minutes. At this time reduce heat to 200°F (95°C) and continue cooking until vegetables are tender, turning every 20 minutes.
Yields 4 servings.
Nutrition Facts
Serving Size ½ cup
- Calories: 50.9
- Fat: 3.65 grams
- Saturated Fat: 0.5 grams
- Trans Fat: 0.0 grams
- Cholesterol: 0.0 grams
- Sodium: 17.25 milligrams
- Carbohydrates: 4.3 grams
- Fiber: 1.25 grams
- Sugar: 2.7 grams
- Protein: 0.95 grams
This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.
UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions.