Fat-Free Lemon Herb Roasted Veggies Recipe:
Cook Time: 40 minutes
Prep Time: 50 minutes
Total Time: 1 hour 30 minutes
Recipe Category: Lunch/Snacks
Keywords: Potato, Vegetable, Low Protein, Vegan, Low Cholesterol, Healthy, Summer, Weeknight, Roast, Oven, Beginner Cook, < 4 Hours, Easy, Inexpensive
Servings: 1
Calories per serving: 155.2
Rating: 4.5 (3 reviews)
Description:
This Fat-Free Lemon Herb Roasted Veggies recipe is a delightful solution for those craving a hearty yet healthy roasted vegetable dish. Perfect for a satisfying lunch paired with fruit or juice, this recipe features a zesty lemon flavor complemented by a medley of herbs that enhance the natural flavors of the vegetables. Whether you’re a beginner in the kitchen or a seasoned chef, this dish promises to be both easy to prepare and incredibly flavorful. The preparation time includes marinating the vegetables to ensure they soak up all the delicious herb and lemon marinade, making every bite packed with savory goodness.
Ingredients:
- 2 tomatoes
- 1/2 green bell pepper
- 1/2 onion
- 1/2 potato
- 1/4 eggplant
- 1/2 cucumber
- 1-2 tablespoons lemon juice concentrate
- 1/4 cup water
- 1/8 teaspoon dried parsley
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon thyme
- 1/8 teaspoon oregano
- 1/8 teaspoon salt
- 1/4 teaspoon paprika
- Black pepper, to taste
Nutritional Information per Serving:
- Calories: 155.2
- Fat: 0.9g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 607.5mg
- Carbohydrates: 35.2g
- Fiber: 8g
- Sugars: 12.8g
- Protein: 5.6g
Instructions:
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Prepare Vegetables: Peel and chop the tomatoes, green bell pepper, onion, potato, eggplant, and cucumber as directed. Place them in a large ziplock bag.
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Prepare Marinade: In a non-metallic bowl, combine lemon juice concentrate, water, dried parsley, dried basil, dried rosemary, thyme, oregano, salt, paprika, and black pepper. Mix well to create the herb marinade.
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Marinate Vegetables: Pour the marinade into the ziplock bag with the vegetables. Seal the bag and shake it well to ensure all the vegetables are evenly coated with the marinade. Let it sit for at least 30 minutes (45-60 minutes for better flavor absorption).
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Preheat Oven: Preheat your oven to 200°C (392°F).
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Prepare Baking Dish: Lightly spray a casserole dish or baking sheet with cooking spray.
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Arrange Vegetables: Remove the marinated vegetables from the ziplock bag and arrange them evenly on the prepared dish or tray.
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Roast Vegetables: Place the dish on the top rack of the preheated oven. Roast for 35 to 40 minutes, or until the vegetables are tender and roasted to your liking. Turn the vegetables once or twice during baking for even cooking.
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Optional Grilling: Alternatively, you can grill the marinated vegetables on skewers for a different texture and flavor profile.
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Serve: Once done, transfer the roasted vegetables to a large plate. Season with additional salt and pepper if desired. Pair with a refreshing glass of cold fruit juice for a complete and satisfying meal.
Cooking Tips:
- Adjust the amount of lemon juice concentrate to suit your preference for tanginess.
- For a crispier texture, consider broiling the vegetables for the last few minutes of cooking.
- Experiment with additional herbs or spices to customize the flavor profile to your liking.
Conclusion:
This Fat-Free Lemon Herb Roasted Veggies recipe is a testament to how healthy eating can be both flavorful and satisfying. With its low-fat content and abundance of vitamins and minerals from fresh vegetables, it’s an ideal choice for those looking to enjoy a nutritious yet delicious meal. Whether enjoyed as a quick weeknight dinner or a light lunch option, this dish promises to be a favorite among veggie lovers and health-conscious individuals alike. Treat yourself to the vibrant flavors of roasted vegetables infused with lemon and herbs, and discover just how delightful healthy eating can be!
