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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Italian Roasted Vegetables

Source: dLife

A mixture of roasted vegetables with garlic, oregano and rosemary for an Italian flair!

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	142.4

Total Carbs	27.0 g

Dietary Fiber	4.7 g

Sugars	6.6 g

Total Fat	3.1 g

Saturated Fat	0.4 g

Unsaturated Fat	0.4 g

Potassium	365.4 mg

Protein	3.3 g

Sodium	431.4 mg

Dietary Exchanges 3.1 Fat, 1.5 Vegetables, 0.0 Fruits, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each sweet potatoes 2.0
2 each potatoes, fresh, medium 2.0
2 each medium carrots 1.0
1 each large onion 1.0
1 each medium zucchini 2.0
2 each chopped green bell peppers 1.0
1 tbsp olive oil 0.25
0 1/4 cup fresh lemon juice 6.0
6 each medium garlic cloves 3.0
3 tbsp fresh rosemary 1.0
1 tbsp oregano leaves 1.0
1 tsp salt

Directions

Preheat the oven to 425 degrees F.
Parboil the potatoes, sweet potatoes, and carrots in enough boiling water to cover, for 2 minutes. Drain and combine with the onion, zucchini and bell pepper.
Make the marinade: whisk together the olive oil, lemon juice, garlic, rosemary, oregano and salt.
Toss the vegetables with the marinade, place vegetables on a baking sheet, and roast, stirring every 15 minutes, until all the vegetables are tender, about 45 minutes.