Fatfreelemonherbroastedveggies Recipes

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SAVORY HERB-ROASTED VEGGIES



Savory Herb-Roasted Veggies image

Number Of Ingredients 3

5 cups assorted vegetables, peeled and thickly sliced or cubed
1/3 cup Italian salad dressing
1/3 cup grated Parmesan cheese

Steps:

  • Toss all ingredients together in a large bowl to coat vegetables. Place in a lightly greased, aluminum foil-lined jelly-roll pan. Grill over medium heat or bake at 450 degrees, stirring occasionally, for 40 to 45 minutes, or until vegetables are tender. Tip: If a recipe calls for a crunchy crumb topping, there are lots of choices besides bread crumbs. Crushed potato chips, savory snack crackers, pretzels or corn flake cereal are all worth a try.

Nutrition Facts : Nutritional Facts Serves

FAT-FREE LEMON HERB ROASTED VEGGIES



Fat-Free Lemon Herb Roasted Veggies image

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).

Provided by Anu_N

Categories     Lunch/Snacks

Time 1h30m

Yield 1 serving(s)

Number Of Ingredients 17

2 medium tomatoes, thickly sliced
1/2 large green bell pepper, seeded,quartered
1/2 medium onion, thickly sliced
1/2 cup potato, peeled,cut into wedges
1/4 cup eggplant, thickly sliced
1/2 cup cucumber, peeled,thickly sliced
1 -2 teaspoon lemon juice concentrate (or more)
1/4 cup water
1/8 teaspoon dried parsley
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon thyme
1/8 teaspoon oregano
1/4 teaspoon salt
paprika (to taste)
black pepper (to taste)
cooking spray

Steps:

  • Peel and chop the veggies as directed and place them in a large ziplock bag.
  • In a non-metallic bowl, mix together the marinade ingredients and mix well.
  • Pour the marinade into the ziplock bag, seal it, and shake it well such that all the veggies are coated with the herb marinade.
  • Let it sit for at least 30 minutes (45 minutes to 1 hour is preferable).
  • Preheat oven to 200 degrees Celcius (392 degrees Fahrenheit).
  • Spray a casserole dish or baking sheet lightly with cooking spray.
  • Remove the veggies from the ziplock bag and arrange them on the dish/tray.
  • 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.
  • Alternately, you can also grill the veggies in skewers, I prefer that way!
  • 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!

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