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    You are in: Home / Recipes / Herb-Roasted Mediterranean Vegetables Recipe
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    Herb-Roasted Mediterranean Vegetables

    Herb-Roasted Mediterranean Vegetables. Photo by ~heidi~

    1/4 Photos of Herb-Roasted Mediterranean Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    ~heidi~'s Note:

    This is one of my favorites from "Culinary Journey to the Mediterranean." It is very easy to make and open to adaptation. Don't skip the fresh Parmesan cheese... it makes the dish! Eggplant, baby carrots, red onion or shallots, and zucchini are my personal favorites for this.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toss vegetables with oil, garlic, rosemary, salt and sugar. Place in 13x9x2 inch baking pan. Add a little water (about 1/4 cup).
    2. 2
      Bake at 375 degrees F for 20 minutes. Stir and cover with aluminum foil. Bake another 20 minutes or until tender. Drain of any extra liquid before storing.
    3. 3
      Sprinkle with cheese.

    Ratings & Reviews:

    • on September 28, 2008

      55

      We devoured this. I used zucchini, yellow squash, russet potatoes, red onion, and carrots. Thanks so much for sharing a super vasatile recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Herb-Roasted Mediterranean Vegetables

    Serving Size: 1 (16 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 126.4
     
    Calories from Fat 103
    81%
    Total Fat 11.4 g
    17%
    Saturated Fat 2.7 g
    13%
    Cholesterol 7.3 mg
    2%
    Sodium 515.5 mg
    21%
    Total Carbohydrate 3.0 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 2.1 g
    8%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    vegetables

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