4 Serves
66 Mins
Wash and chop the onions and fresh herbs into uniform pieces.
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Vitamin K
66 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
174 mg / 4,700 mgSodium
294 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a large bowl, toss the prepared vegetables with olive oil, salt, and black pepper.
Heat the olive oil in a large roasting pan over the stove, then add the seasoned vegetables and cook until they begin to soften.
Transfer the pan to the oven and roast until the vegetables are tender and golden brown.
Remove from the oven and drizzle generously with fresh lemon juice, then season with additional salt and pepper to taste before serving hot.
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