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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Preparation Time

  Cooking Time - 90 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight. | 2. Preheat oven to 400 degrees F (200 degrees C). | 3. On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	8		peeled chopped	18.48	2.7368	2.3848	0.35200000000000004
eggplant	1		peeled diced	-	-	-	-
carrot	8		diced	419.84	98.0992	9.5232	2.4576
cherry tomato	16			-	-	-	-
red onion	2		sliced	128.0	29.888	3.52	0.32
red bell pepper	1		sliced	-	-	-	-
yellow bell pepper	1		sliced	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	2		crushed	-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
lemon zest	1	teaspoon	grated	-	-	-	-
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.