MAY HERB RECIPES

Vegetable of the Month

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Fresh Herb
Dinner Rolls
 

Thyme-Rubbed Steaks with Sauteed Mushrooms


Cilantro Chicken and Rice
 


Sliced Tomatoes with Fresh Herb Dressing
 

Herb Roasted Vegetables

SUBMITTED BY: Maryanne PHOTO BY: Caroline C

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

PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 6 to 8 servings
 
 
 
 

 

INGREDIENTS

  • 1 1/2 pounds new potatoes, quartered
  • 1/2 cup baby carrots
  • 1 small onion, cut into wedges
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon dried oregano
  • salt and pepper to taste
  • 1/2 small eggplant, quartered and cut into 1/2-inch st
  • 1 red bell pepper, cut into 1/2-inch wide strips

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C).
  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.
  3. Bake for 20 minutes.
  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.
  5. Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

 

REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
 
Reviewed on Dec. 29, 2003 by ALIG
very tasty but I found that the aubergines needed more time than the recipe said. maybe next time I'll put them in with the potatoes.

4 users found this review helpful
 
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
 
Reviewed on Jan. 28, 2005 by mary jane
This was delicious! I didn't have eggplant or red pepper so I used cauliflower instead and threw in a couple garlic cloves whole. Before serving I drizzled a little balsamic vinnegar over the veggies. Thank you for sharing!

2 users found this review helpful
 
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
 
Reviewed on Oct. 4, 2003 by YUMYUM123
This was okay. A tad more oil than I would have prefered and my BF thought it had too much garlic. I love garlic so I didn't really agree with that. Also, I used a regular oven and didn't see until afterwards that the recipe recommends a convection oven. My vegetables were still very firm. I'm sure it would have tasted much better had I cooked it longer.

2 users found this review helpful

 

 
 
 
 


 
 
 
 


 
 
 

 

 

NUTRITION INFORMATION

Servings Per Recipe: 7

Amount Per Serving

Calories: 173

  • Total Fat: 8.1g
  • Cholesterol: 0mg
  • Sodium: 11mg
  • Total Carbs: 24.1g
  •     Dietary Fiber: 3.6g
  • Protein: 2.9g

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