ROASTED VEGETABLES

By pbaumgartner

(Peg's recipe)

Ingredients

• 3 Tbs. lemon juice
• 1/4 c. olive oil
• 4 cloves garlic, minced
• 1-2 tsp. salt
• 1/2 tsp. pepper
• 10 tiny red potatoes, halved
• 1 bag (10-oz.) peeled baby carrots
• 1 medium onion, cut into wedges
• 2 small zucchini, cut into 1/2-inch slices
• 1 red pepper, cut into 1/2-inch strips
• 1 Tbs. chopped fresh rosemary

Preparation

Step 1

In small bowl, combine lemon juice, olive oil, garlic, salt and pepper; set aside. In ungreased 9 x 13", pan combine potatoes, carrots and onion. Drizzle lemon-oil mixture over vegetables and stir gently to coat.
Cook in 450º oven 25-30 minutes, stirring once. Add zucchini, red pepper, and rosemary; toss to combine. Continue baking for an additional 15-20 minutes, or until vegetables are tender and browned on edges. Stir gently once.