Rosemary Roasted Vegetables

Oxmoor House
4 (1-cup) servings.


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1 pound round red potatoes, cut into 1-inch pieces
1 tablespoon dried rosemary, crushed
2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Vegetable cooking spray
1 large sweet red pepper, seeded and cut into 1-inch pieces
1 medium eggplant (1/2 pound), cut into 1-inch pieces
8 cloves garlic


Place potato in a large bowl. Combine rosemary and next 4 ingredients; stir well. Pour one-third of oil mixture over potato; toss well.

Place potato in one end of a large roasting pan coated with cooking spray. Bake at 450° for 8 minutes. Place red pepper in bowl; add half of remaining oil mixture. Toss well; place red pepper next to potato, and bake 5 minutes. Place eggplant and garlic in bowl; add remaining oil mixture, and toss well. Add to potato and red pepper, and bake 20 additional minutes or until vegetables are tender. Arrange vegetables on a serving platter. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 155
Caloriesfromfat 24 %
Fat 4.2 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 27.5 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 160 mg
Calcium 0.0 mg