Roasted Vegetables with Lemon and Garlic, Briam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 large cans diced tomatoes with juice2 large potatoes, peeled and sliced into rounds1 lb zucchini, sliced into rounds1 lb eggplant, sliced into rounds1 large red onion, sliced6 large cloves garlic, minced1 head cauliflower cut into florettes2 T. chopped fresh oregano1 c. olive oil1 lemon, juiced
Spray large baking pan with oil. Pour one large can of diced tomatoes into pan.
In a large bowl, mix all other ingredients except last can of tomatoes. Pour on top of tomatoes in pan. Pour second can of tomatoes over vegetables in pan. Bake in 250 degree oven for 90 minutes without stirring.
Number of Servings: 8
Recipe submitted by SparkPeople user L8AGAIN.
In a large bowl, mix all other ingredients except last can of tomatoes. Pour on top of tomatoes in pan. Pour second can of tomatoes over vegetables in pan. Bake in 250 degree oven for 90 minutes without stirring.
Number of Servings: 8
Recipe submitted by SparkPeople user L8AGAIN.
Nutritional Info Amount Per Serving
- Calories: 405.9
- Total Fat: 27.7 g
- Cholesterol: 0.0 mg
- Sodium: 157.3 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 9.8 g
- Protein: 6.4 g
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