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- Roasted Veggies
-
- 8 zucchini, peeled and chopped
- 1 eggplant, peeled and diced
- 8 carrots, diced
- 16 cherry tomatoes
- 2 red onions, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 8 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves, crushed
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp grated lemon zest
- salt and pepper to taste
- Directions
- In a large bowl, mix the zucchini, carrots, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt, and pepper. Cover and chill for at least 2 hours and preferably overnight. Preheat oven to 400 degrees. On a large roasting pan, roast the vegetables, uncovered, for 20 minutes or until the tomatoes have slipt and the edges of some of the vegetables are starting to crip. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time, reduce heat to 200 degrees and continue cooking until vegetables are tender, turning every 20 minutes.
- Provided by:
- Southwest Family Citrus and Spenar Family
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