Rosemary Roasted Vegetables
1
Point(s)
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Easy
This large batch of savoury vegetables makes a great accompaniment to any entree, including roast poultry, grilled steak, seared fish, or a bed of whole grains. The vegetables are also wonderful in a sandwich wrap or omelet, or over ricotta-topped toast. They hold well for a few days, so you can use this as a meal prep dish.
Ingredients
Cooking spray
4 spray(s)
Uncooked carrot(s)
2 large, cut into chunks
Eggplant(s)
1 pound(s), cubed
Sweet red pepper(s)
1 large, cut into 1-inch pieces
Uncooked red onion(s)
1 medium, vertically sliced
Garlic clove(s)
6 clove(s), large
Olive oil
2 tbsp(s)
Rosemary
2 tbsp(s), chopped
Kosher salt
1 tsp(s)
Black pepper
½ tsp(s)