Oven Roasted Vegetables

By AnneS

Ingredients

• 10 unpeeled whole tiny new potatoes, quartered
• 1 cup peeled and trimmed baby carrots (5 oz)
• 1 small onion, cut into wedges
• 1/4 cup olive oil
• 3 Tablespoons lemon juice
• 3 cloves garlic, minced
• 1 Tablespoon snipped fresh rosemary or oregano (or 1 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups eggplant, quartered lengthwise and cut into 1/2" wide strips
• 1 medium Bell pepper (red or green), cut into 1/2" wide strips

Preparation

Step 1

In a 9 x 13" baking dish, combine potatoes, carrots and onions.

In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, salt and pepper. Drizzle over vegetables in baking pan; toss to coat. Roast, uncovered, in a 450 degree oven for 30 minutes, stirring occasionally.

Remove from oven. Add eggplant and sweet pepper; toss to combine. Return to oven and roast 15 minutes more, or til vegetables are tender and brown on the edges, stirring occasionally.

Makes 6-8 side dish servings.