LEMON OREGANO ROASTED VEGETABLES

By jarren

Ingredients

• 2 zucchini, cut into 1/2" slices
• 1 red onion, peeled and cut into wedges
• 1 large eggplant, cut in half lengthwise and then slice
• 2 red peppers, cut into wedges
• 2 green peppers, cut into wedges
• 200 g asparagus, trimmed and cut in half lengthwise
• 1/2 cup olive oil
• 2 tbsp fresh oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 lemon

Preparation

Step 1

Season all vegetables with salt, pepper and herbs.

First roast the eggplants till almost done, then add the rest of the vegetables to the tray and finish cooking till done.

Squeeze the lemon juice on top.