Roasted Vegetables with Lemon and Garlic, Briam
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Vegetables with Lemon and Garlic, Briam calories by ingredient
Number of Servings: 8
Ingredients
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2 large cans diced tomatoes with juice
2 large potatoes, peeled and sliced into rounds
1 lb zucchini, sliced into rounds
1 lb eggplant, sliced into rounds
1 large red onion, sliced
6 large cloves garlic, minced
1 head cauliflower cut into florettes
2 T. chopped fresh oregano
1 c. olive oil
1 lemon, juiced
Directions
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.