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Italian Roasted Vegetables
Source: dLife

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

Prep Time: 25 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
1/2 Fat , 1 1/2 Vegetables , 1 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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2 each  sweet potatoes
2 each  potatoes, fresh, medium
2 each  medium carrots
1 each  large onion
1 each  medium zucchini
2 each  chopped green bell peppers
1 tbsp  olive oil
0 1/4 cup  fresh lemon juice
6 each  medium garlic cloves
3 tbsp  fresh rosemary
1 tbsp  oregano leaves
1 tsp  salt
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Make the marinade: whisk together the olive oil, lemon juice, garlic, rosemary, oregano and salt.
  4. 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.

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