Herb Roasted Vegetables

Yield:
Makes 6 to 8 servings

Preparation Time:
10 minutes; Cook Time: 35 minutes

The herbs fully flavor this dish

Ingredients:

  1. 1-1/2 lbs. new potatoes, quartered
  2. 1/2 cup baby carrots
  3. 1 small onion, cut into wedges
  4. 1/4 cup olive oil
  5. 3 tablespoons lemon juice
  6. 3 cloves garlic, minced
  7. 1 tablespoon chopped fresh rosemary
  8. 1 tablespoon dried oregano
  9. salt and pepper to taste
  10. 1/2 small eggplant, quartered and cut into 1/2-inch strips
  11. 1 red bell pepper, cut into 1/2-inch wide strips
Directions:

1. Preheat oven to 450 degrees F.

2. Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.

3. Bake for 20 minutes.

4. Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.

5. Bake for 13 to 15 more minutes or until the vegetables are tender and brown on the edges. Serve hot.


TDS 3