Herbes de Provence Roasted Vegetables

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 70.7

Total Fat: 4.3 g
Cholesterol: 0.0 mg
Sodium: 92.6 mg
Total Carbs: 8.0 g
Dietary Fiber: 2.3 g
Protein: 1.3 g

View full nutritional breakdown of Herbes de Provence Roasted Vegetables calories by ingredient

Introduction

If you haven't tried Herbes de Provence, you must. This recipe uses them wonderfully. Delicious, healthful, easy, and can be varied to suit what you have or like. A real crowd-pleaser. Hearty and suits most special dietary needs. If you haven't tried Herbes de Provence, you must. This recipe uses them wonderfully. Delicious, healthful, easy, and can be varied to suit what you have or like. A real crowd-pleaser. Hearty and suits most special dietary needs.

Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings: 12

Ingredients

Eggplant, zucchini, summer squash, red and green peppers, onion, and whole garlic cloves as desired to equal approximately 12 cups. Olive oil, small amount of balsamic vinegar, salt, pepper, and Herbes de Provence to flavor and coat. Other vegetables may be substituted but will change nutritional information. Suggestions are cherry tomatoes, asparagus, carrots, potatoes or squash of any variety, beets, green beans, crimini or other mushrooms.

Directions

Slice eggplant first (if using), salt well, and place in bowl to drain. This removes any bitterness and will bring out a delicious mellow flavor. Clean and cut all remaining vegetables to approximately equal sized pieces. Then, rinse the eggplant, pat dry, cut, and add to others. Add olive oil, balsamic vinegar, salt, pepper, and Herbes de Provence. Toss well to coat. Spread in a single layer (may need multiple pans) and roast in preheated 450 degree oven, or grill in grill basket, stirring frequently to insure even roasting. If potatoes, carrots, or other root vegetables are used, it may be helpful to roast these first for a few minutes to insure even cooking. Nutritional information will change according to ingredient variations. Makes approximately 12, 3/4-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user KATHYHERSELF.