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Deep-Dish Roasted Vegetables takes 30 minutes to prepare.

Deep-Dish Roasted Vegetables takes 45 minutes to cook.

Deep-Dish Roasted Vegetables makes 12 servings.

The ingredients for Deep-Dish Roasted Vegetables are:

1 yellow onion
1 medium Carrot or 2 small
1 Zucchini
1 eggplant, unpeeled
2 small Potatoes
3 Roma tomatoes or 5 smaller tomatoes
1 bell pepper, red, sweet, raw
2 cloves Garlic
1/2 tsp Morton Iodized Sea Salt
1/2 tsp Pepper, black
1/2 tsp Rosemary, dried
1/4 tsp Thyme, ground
4 tbsp Extra Virgin Olive Oil

Here is how you make Deep-Dish Roasted Vegetables:

Preheat oven to 375 degrees. Prepare vegetables: Quarter and thinly slice the onion. Thinly slice the garlic cloves. Dice all the other vegetables into pieces that are about the same size, none larger than 1/2 inch. Pile all the vegetables in a baking dish so that they lie a few inches thick. Season with salt, pepper, and desired herbs. Pour the olive oil over all and GENTLY mix. Vegetables should all be well-coated and glistening with oil. If not, add more oil.Bake for 45-60 minutes. About every 25 minutes or so, take dish out and gently stir to lift bottom vegetables to top. Check vegetables for tenderness at 45 minutes. When done, remove from oven and allow to cool slightly before serving.Serving Size: 1 cupNumber of Servings: 12Recipe submitted by SparkPeople user DBEAU57.

The nutritional information for Deep-Dish Roasted Vegetables is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 95.9

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 107.2 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 2.9 g
• Protein: 1.8 g