Directions:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.63 Kcal (292 kJ) | ||
| Calories from fat | 42.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Sodium | 17.44mg | 1% | |
| Potassium | 251.51mg | 5% | |
| Total Carbs | 6.53g | 2% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 1.04g | 2% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 4.3mg | 24% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 61.92 Kcal (259 kJ) | ||
| Calories from fat | 37.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 7% | |
|---|---|---|---|
| Sodium | 15.51mg | 1% | |
| Potassium | 223.66mg | 5% | |
| Total Carbs | 5.81g | 2% | |
| Sugars | 3.38g | 15% | |
| Dietary Fiber | 1.78g | 8% | |
| Protein | 0.92g | 2% | |
| Vitamin C | 17.6mg | 33% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 3.8mg | 24% | |
| Calcium | 16.6mg | 2% | |
* 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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