Oven Roasted Vegetables

2011-04-25
  • Servings : 3
  • Prep Time : 0m
  • Cook Time : 3m
  • Ready In : 0m
  • PrintFriendly and PDF

1. Preheat oven to 450
2. Chop vegetables
3. Add all ingredients to large baking dish and mix to combine
4. Roast in oven for 45-60 minutes or until desired texture is reached. Make sure you stir/mix the vegetables every 15 minutes to combine ingredients and ensure even cooking

Ingredients

  • 1 pound eggplant, cubed
  • 1 pound zucchini, cubed
  • 3 red bell peppers, large chop/wedges
  • 1 sweet onion, large chop/wedges
  • 1 red onion, large chop/wedges
  • 2 TBSP olive oil
  • 1 TBSP stock (chicken or vegetable), 1 TBSP vinegar, 1 TBSP lemon juice
  • 4 cloves garlic, minced
  • Oregano
  • Rosemary

Method


Average Member Rating

(1 / 5)

1 5 1
Rate this recipe

1 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • 10950648_10100593421500731_7910121397966333790_n

    Jelly Donut Muffins

  • Apple pie

    Paleo Apple Pie, Gluten-Free-Raw

  • trifle cake (16)

    Trifle Cake

  • Duck Stroganoff 3

    Duck Stroganof with Sweet Potato Gnacchi

  • Coconut_Vanilla_Sauce_2b_500

    Paleo Vanilla Sauce

Recipe Comments

Comments (4)

  1. posted by someone on August 5, 2012

    Very simple and very tasty!

  2. posted by someone on August 7, 2012

    I like it better when it’s baked covered, so it steams in its own juices and the added liquids.

Leave a Reply

Sign Up for the Newsletter &

Get 6 PALEO FREEBIES!

subscribe-popup

Get Instant Access!

arrow