Fat-Free Lemon Herb Roasted Veggies

Total Time
1hr 30mins
Prep 50 mins
Cook 40 mins

I made this to satisfy one of my constant roasted-veggie cravings! You won't believe how filling this is; it'll do for lunch along with a fruit or juice, honest! If you like a stronger lemon flavour, use more of the concentrate. The combination of herbs is really quite wonderful, if I do say so myself :-) Enjoy! (Note: Prep. time includes marinating time).

Ingredients Nutrition

Directions

  1. Peel and chop the veggies as directed and place them in a large ziplock bag.
  2. In a non-metallic bowl, mix together the marinade ingredients and mix well.
  3. Pour the marinade into the ziplock bag, seal it, and shake it well such that all the veggies are coated with the herb marinade.
  4. Let it sit for at least 30 minutes (45 minutes to 1 hour is preferable).
  5. Preheat oven to 200 degrees Celcius (392 degrees Fahrenheit).
  6. Spray a casserole dish or baking sheet lightly with cooking spray.
  7. Remove the veggies from the ziplock bag and arrange them on the dish/tray.
  8. Bake on the top rack of the oven for 35 to 40 minutes, or until the veggies are as done as you want them; turn once or twice during baking.
  9. Alternately, you can also grill the veggies in skewers, I prefer that way!
  10. After they're done, pile the veggies onto a large plate, season with extra salt and pepper if required, pour yourself a tall glass of cold fruit juice, and sit down to a shockingly healthy and light lunch!

Reviews

(3)
Most Helpful

Done as per instructions (though I think I used more herbs than your instructions call for as I used fresh instead). Delicious - particularly the cucumber; I was a bit wary to begin with but it was the best vegetable of the dish, succulent and juicy. The eggplant stuck to the bottom of the pan badly, though - only downside to the whole thing. Thanks for this recipe!

JennyMidget October 27, 2011

This recipe didn't do much for me. Maybe I just don't like roasted veggies. Mine test undercooked and a little funky.

Laura Leigh March 19, 2003

I used russet potatoes, sweet potatoes, onions, yellow & red bell peppers and tomatoes and 2 TBSP Reconstituted lemon juice. I will use less next time because although it was AWESOME, I think it interfered with the natural sweet roasted flavor of the veggies. I LOVE that this is fat-free! This recipe proves you don't necessarily need the oil for roasting veggies!

TiaGem October 26, 2002

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