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Roasted Summer Veggies with Lemon Zest and Fennel
COOKING FOR KEEPS11Ingredients
25Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. baby eggplant (sliced in half lengthwise)
- 1 tsp. salt (divided, plus more to taste)
- 4 tsp. olive oil
- 1/2 lb. carrots (baby farmer's market)
- 1/2 lb. fingerling potatoes
- 3/4 tsp. fennel seed
- 1 tsp. ground coriander
- 1/4 cup plain Greek yogurt
- 2 tsp. lemon juice
- 1 garlic clove (grated)
- 1 1/2 tsp. lemon zest
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium640mg27% |
| Potassium650mg19% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A190% |
| Vitamin C30% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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