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Suggest a better descriptionPreheat the oven to 400 degrees. In a large roasting pan, combine the eggplant, carrots, zucchini, leek, potatoes and garlic cloves and toss to combine. Drizzle with 2 tablespoons of the olive oil. Add the thyme, salt, and pepper, and mix well, being sure to coat all the vegetables evenly. Roast for 30 minutes. Using long oven mitts to protect your hands, turn the vegetables every 10 minutes as they roast. Then, add the remaining 1 tablespoon oil and continue roasting for 30 more minutes, turning once more at the midway point. The mixture should be brown and caramelized. Taste for seasoning. Spoon the vegetables into a large serving bowl and garnish with the parsley. Serve immediately. Yield: 4 to 6 servings Notes: Recipe courtesy of Diane Rossen Worthington, "American Bistro" Recipe by: Cooking live Show #9012 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (715g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 169 | ||
Calories from Fat: 96 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 130.9mg | 5 % | |
Potassium 637.2mg | 17 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 12.9g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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