• 3 Ratings

You'll savor the fragrance of these tasty roasted vegetables flavored with lemon, mint, and oregano. Serve this recipe with your favorite meat or as a meatless main dish or side.

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Ingredients

Directions

  • Heat oven to 425 degree F. In a large roasting pan, toss together the potatoes, eggplants, onion, green pepper, 2 tablespoons of the olive oil, the garlic salt and pepper. Peel off the lemon zest with a peeler and add to mixture. Reserve lemon. Roast vegetables at 425 degree F for 30 minutes, stirring twice.

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  • Add chickpeas and roast an additional 15 minutes.

  • Stir in juice from lemon, oregano and mint. Top with feta crumbles and drizzle with remaining tablespoon olive oil.

Nutrition Facts

356 calories; 14 g total fat; 3 g saturated fat; 4 mg cholesterol; 775 mg sodium. 48 g carbohydrates; 12 g fiber; 12 g protein;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0