Comida Kraft
Recipe Box

Herb-Roasted Mediterranean Vegetables

Herb-Roasted Mediterranean Vegetables is rated 4.09375 out of 5 by 32.
Prep Time
15
min.
Total Time
55
min.
Servings

8 servings

Roasting veggies is a great way to draw out their sweet sides—and oh, how sweet this side is! Parmesan and Italian dressing take this dish over the top.

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What You Need

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Make It

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  • Preheat oven to 375°F. Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan.
  • Bake 40 minutes or until vegetables are crisp-tender, stirring occasionally.
  • Sprinkle with cheese.

Substitute

Substitute dried basil leaves for the dried rosemary leaves.

Servings

  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 2 Vegetable
  • 2 Fat

Nutrition Bonus

Incorporate more vegetables in your diet with this tasty side. The carrots are an excellent source of vitamin A and the peppers provide vitamin C.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 130
Total fat 9g
Saturated fat 2g
Cholesterol 5mg
Sodium 430mg
Carbohydrate 9g
Dietary fiber 3g
Sugars 5g
Protein 4g
% Daily Value
Vitamin A 80 %DV
Vitamin C 20 %DV
Calcium 10 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this recipe for a Father's Day picnic, and it was definitely a hit! I made this recipe for a Father's Day picnic, and it was definitely a hit!! With 8 adults and 6 grandkids, I was thrilled to find a recipe that everyone loved! And it was so easy to make in advance, and then just pop in the oven. I skipped the eggplant, but added thick-sliced mushrooms - I also used a little less rosemary leaves. I have made it again since, and will absolutely feel very comfortable making it for company in the future!
Date published: 2007-07-01
Rated 5 out of 5 by from This is soooo good. This is soooo good. Served to company with pork tenderloin. Even doubled, we almost ran out. The little that was left, I ate cold...it was still great! I could also tell my guests that it is good for them. I can't wait to make this one again. It's one of those recipes that doesn't call for anything I wouldn't normally have in the kitchen.
Date published: 2005-09-07
Rated 4 out of 5 by from This was very good. This was very good. Received lots of compliments even though I overcooked the veggies. Will be more careful next time. It does have very strong flavor, so I would recommend serving it with something less flavorful (nothing with a heavy gravy, for example).
Date published: 2009-01-05
Rated 4 out of 5 by from I made this as a side for dinner and everyone except one of my kids loved it. I made this as a side for dinner and everyone except one of my kids loved it. I used basil instead of the rosemary. I also only cooked it 15 minutes in the oven so it was tender instead of crispy.
Date published: 2008-08-02
Rated 5 out of 5 by from I make this recipe every week. I make this recipe every week. It is fantastic. I also add shrimp to the vegies and serve as a meal for my husband and myself. So healthy and delicious. Thanks so much for this easy recipe
Date published: 2005-12-06
Rated 5 out of 5 by from I made this for dinner tongight at it was delicious! I made this for dinner tongight at it was delicious! My husband and I both really enjoyed it and I will definitely make it again! I added a few roma tomatoes to the recipe.
Date published: 2009-01-12
Rated 5 out of 5 by from This recipe is the greatest! This recipe is the greatest!! My family enjoys the vegetables cooked this way. There is never left overs. A very easy recipe to prepare and can be served with anything.
Date published: 2002-10-16
Rated 4 out of 5 by from Made this as a side dish for thanksgiving dinner. Made this as a side dish for thanksgiving dinner. It was so easy to make and it added color to the meal. definitely a keeper for a fast, easy, healthy side dish.
Date published: 2009-11-27
  • 2016-09-25T10:51CST
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