Roasted Marinated Vegetables

Name: Roasted Marinated Vegetables
Total time: 35 s
Yield: 14
Ingredients: Olive oil or vegetable oil -- 0.5 fl.oz; Water -- 6 fl.oz; Minor's Herb de Provence Flavor Concentrate Gluten Free 6 x 12.8 oz. -- 0.25 oz; Lemon juice fresh -- 1 fl.oz; Black pepper ground -- 0.5 tsp; Green bell peppers 2" X 2" pieces -- 10 oz; Red bell peppers 2" x 2" pieces -- 10 oz; Zucchini sliced on the bias -- 9 oz; Yellow squash sliced on bias -- 9 oz; Onion cut in wedges -- 4 oz; Sweet potato or yams sliced -- 14 oz

Preparation time
35 min
Difficulty Easy
Number of servings
14

Ingredients

Olive oil or vegetable oil -- 0.5 fl.oz
Water -- 6 fl.oz
Minor's Herb de Provence Flavor Concentrate Gluten Free 6 x 12.8 oz. -- 0.25 oz
Lemon juice, fresh -- 1 fl.oz
Black pepper, ground -- 0.5 tsp
Green bell peppers, 2" X 2" pieces -- 10 oz
Red bell peppers, 2" x 2" pieces -- 10 oz
Zucchini, sliced on the bias -- 9 oz
Yellow squash, sliced on bias -- 9 oz
Onion, cut in wedges -- 4 oz
Sweet potato or yams sliced -- 14 oz

Preparation

1

In a bowl, combine olive oil, water, Herb de Provence Flavor Concentrate, lemon juice and black pepper. Blend well.
2

In a separate bowl, combine green peppers, red peppers, zucchini, yellow squash, onion and sweet potatoes or yams. Add marinade. Toss gently to coat vegetables. Drain.
3

Place in single layer on lined sheet pan. Bake in a 375°F conventional oven approximately 25 minutes, or until tender.

Nutritional facts per serving

Energy

56.5 kcal | 2.0 %

Protein

1.3 g | 9.0 %

Carbohydrates

10.2 g | 68.0 %

Sugars

3.9 g

Fiber

2.1 g

Sodium

40.1 mg

Fats

1.5 g | 22.0 %

Saturated Fats

0.3 g

Components

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