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Aromatic Roasted Vegetables

Serve as a hearty side dish, or a bold vegetarian meal.

Per serving: Calories: 140, Fat: 6 g, Protein: 6g, Fiber: 1g Sodium: 65mg
Aromatic Roasted Vegetables Photo
Yield: Serves 8-10


A winter favorite, aromatic roasted vegetable dish incorporates the natural bounty of the season. Serve with marinated roasted red peppers, a chunk of feta and a slice of rustic bread.

  • 1 large eggplant, halved lengthwise, then sliced 1/4" thick
  • 2 medium zucchini, halved lengthwise, then sliced 1/4" thick
  • 2 medium potatoes, peeled then sliced 1/8" thick
  • 4 medium tomatoes, 2 cut into quarters and the other 2 finely chopped
  • 1 large onion, halved lengthwise, then thinly sliced
  • 2 artichokes, quartered, trimmed and parboiled (optional)
  • 3–4 garlic cloves, minced
  • 1 cup water or stock
  • 1/2 cup extra virgin olive oil
  • 2 tv ground cumin
  • 3 TB dried oregano
  • sea salt, to taste
  • ground pepper, to taste
  • cayenne pepper, to taste
  • 1 cup fresh parsley, chopped  


  1. Preheat oven to 350°F.
  2. Place all ingredients in a heavy, shallow baking pan, toss together and bake (about 1 to 1 1/2 hours total, covered for the first half hour) until tender, stirring occasionally.

Source: Recipe and image via Chef John Procacci for Healthy Chef Creations

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Add some olives and capers and it's perfect!

posted May 5th, 2013 10:42 am


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