Roasted Veggies with Herbs

This dish is a simpler adaptation of a recipe from a Weight Watchers cookbook. It takes 35-40 minutes to make including cook time. This recipe is gluten free, vegetarian, and Paleo if your style of Paleo includes potatoes.

Roasted Veggies fresh out of the oven.
Roasted Veggies fresh out of the oven.

Ingredients

3 cloves garlic, minced

3 bell peppers (I used 1 red, 1 yellow, 1 green) cut in large pieces

1 vidalia onion cut into wedges

3 small, red potatoes cut into wedges

2 TB olive oil

1 TB balsamic vinegar

1 tsp basil

1/4 tsp oregano

1/2 tsp rosemary

1/2 tsp salt

Pepper to taste

Preheat oven to 450 degrees and line 13 x 9 casserole dish with tin foil. In a large bowl combine garlic, bell peppers, potatoes, and onion.

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Toss with olive oil, herbs, salt and pepper. Pour into casserole dish and bake for 25-30 minutes. Great side dish at any meal.

Roasted veggies for breakfast
Roasted veggies for breakfast

Nutrition: 114 calories, 14 g carbs, 5 g fat, 2 g protein per 1 cup serving (makes about 5.5 servings)

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