Directions:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
- Bake for 20 minutes.
- Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
- Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.34 Kcal (885 kJ) | ||
| Calories from fat | 84.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 14% | |
|---|---|---|---|
| Sodium | 80.24mg | 3% | |
| Potassium | 577.01mg | 12% | |
| Total Carbs | 30.01g | 10% | |
| Sugars | 8.52g | 34% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 3.11g | 6% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 10mg | 55% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 93.17 Kcal (390 kJ) | ||
| Calories from fat | 37.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 14% | |
|---|---|---|---|
| Sodium | 35.37mg | 3% | |
| Potassium | 254.38mg | 12% | |
| Total Carbs | 13.23g | 10% | |
| Sugars | 3.76g | 34% | |
| Dietary Fiber | 2.6g | 24% | |
| Protein | 1.37g | 6% | |
| Vitamin C | 12.2mg | 46% | |
| Vitamin A | 0.8mg | 61% | |
| Iron | 4.4mg | 55% | |
| Calcium | 26.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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