Serves: 5
Total Calories: 108

10 unpeeled new potatoes, cut into quarters
1 cup peeled baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried
1 teaspoon salt
1/2 teaspoon pepper
1/2 small eggplant, cut into 1/2-inch slices
1 medium red or green bell pepper, cut into 1/2-inch strips

Arrange new potatoes, carrots, and onion in a 9x13-inch baking dish. Drizzle with a mixture of olive oil, lemon juice, garlic, rosemary, salt, and pepper. Bake at 450° for 30 minutes, stirring occasionally. Stir in eggplant and bell pepper. Bake 15 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 108
Calories from Fat: 96

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