Roasted Marinated Vegetables

  • 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