Roasted Vegetables
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
57
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Olive Oil1 tsp
Dried Rosemary1 tsp
Dried Thyme1 tsp
Oregano (dried)2 cloves
Garlic (minced)2 tbsps
Lemon Juice (fresh)1 tsp
Lemon Zest (grated)1
SaltDirections:
1
In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper
2
Cover and chill for at least 2 hours, and preferably overnight
3
Preheat oven to 400 degrees F (200 degrees C)
4
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp
5
Remove from the oven and stir before returning to the oven for another 20 minutes
6
At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes