Roasted Mediterranean Vegetables
Recipe: #28984
February 04, 2018
Categories: Side Dishes, Eggplant, Mediterranean, Sunday Dinner, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan Vegetarian, Zucchini, more
"Recipe source: Bon Appetit (February 2004)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (278.4 g)
- Calories 73.1
- Total Fat - 0.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 41.8 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 6.2 g
- Sugars - 7.7 g
- Protein - 3.7 g
- Calcium - 52.1 mg
- Iron - 1.4 mg
- Vitamin C - 69.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 475 degrees F.
Step 2
Place first 5 ingredients (-onion) in a large bowl. Add artichoke hearts, 1/4 cup received artichoke liquid and balsamic vinegar. Season with salt and pepper; toss. Arrange in large roasting pan.Roast until tender, stirring occasionally (30 minutes).
Step 3
In a small cup or bowl combine the parsley, grapefruit peel and garlic. Season to taste with salt and pepper.
Step 4
Transfer roasted vegetables to a platter and sprinkle with germinate and serve.
Tips
No special items needed.
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