Herb Roasted Vegetables

Herb Roasted Vegetables


"This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish."


55 m servings 171 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
  3. Bake for 20 minutes.
  4. Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
  5. Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.
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  1. 32 Ratings


This was good. I boiled the potatoes and carrots (because of other reviews stating that the the potatoes were under done) for about 10 minutes, then followed the specified roasting times. The ...

I admit: I hardly follow a recipe once I've mastered it, often adding a little bit of this and that to make it better. I often make roasted veges, using this as my base recipe. I omit the lemon...

This was delicious! I didn't have eggplant or red pepper so I used cauliflower instead and threw in a couple garlic cloves whole. Before serving I drizzled a little balsamic vinnegar over the ve...