Herbed Roast Vegetables

A comforting mix of vege­tables baked until soft and sweet is even better when served with a thickened yogurt called labneh or Greek yogurt.

Best Health magazine, December 2012; Photo by Petrina Tinslay

 

Herbed Roast Vegetables
Herbed Roast Vegetables
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 350°F.
  2. Put vegetables into a large roasting pan with rosemary, cumin and olive oil. Toss to coat. Bake for one hour, turning vege­tables once or twice.
  3. Divide vegetables equally among four plates and top each with a dollop of labneh or Greek yogurt.
Recipe Notes

Per serving: 315 calories, 7 g protein, 12 g fat (2 g saturated fat), 51 g carbohydrates, 10 g fibre, 3 mg cholesterol, 62 mg sodium