Roasted Vegetables Provencal Style
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Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
234 kcal
-
Course
Main Course
-
Cuisine
American
Roasted Vegetables Provencal Style
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Roasted vegetables with Provencal herbs for a sweet, tender, and smoky side dish.
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Ingredients
- 1 medium eggplant (cubed)
- 1 red pepper (seeded and cubed)
- 1 russet potato (peeled and cubed)
- 1 medium red onion (cubed)
- 20 cloves garlic (skin on or peeled)
- ¼ cup extra virgin olive oil
- 1 teaspoon herbes de provence
- 1 teaspoon salt
- ½ teaspoon pepper
- minced parsley (optional garnish)
Instructions
- Pre-heat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray.
- Scatter all the veggies on the baking sheet (red pepper, eggplant, onions, potatoes and garlic) then drizzle with olive oil, Herbes de Provence, salt and pepper. Toss well to coat all veggies then bake until caramelized and tender, about 30 minutes, tossing once halfway through.
- Garnish with fresh chopped parsley to serve.
Notes
- Garlic will roast inside of the skin and pop out easily with a fork once cooked.
- Garlic will roast inside of the skin and pop out easily with a fork once cooked.
- Excellent source of Vitamin C and A.
Nutrition Information
Show Details
Serving
1.5cups
Calories
234kcal
(12%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
592mg
(25%)
Potassium
653mg
(19%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
971IU
(19%)
Vitamin C
50mg
(56%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 234kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 592mg | 25% |
| Potassium | 653mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 971IU | 19% |
| Vitamin C | 50mg | 56% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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