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Roasted Vegetables




Source of Recipe


donnag3591






List of Ingredients



• 3 tablespoons lemon juice
  
• 1/4 cup olive oil
  
• 4 cloves garlic, minced
  
• 1 to 2 teaspoons salt
  
• 1/4 teaspoon pepper
  
• 10 tiny red potatoes, halved
  
• 1 (16 ounce) bag peeled baby carrots
  
• 1 medium onion, cut into wedges
  
• 2 small zucchini, cut into 1/2 inch slices
  
• 1 red pepper, cut into 1/2 inch strips
  
• 1 tablespoon chopped fresh rosemary
  






Instructions



1. In a small bowl, combine lemon juice, olive oil, garlic, salt and pepper; set aside. In an ungreased 15x10x1 inch baking pan, combine potatoes, carrots and onion. Drizzle lemon oil mixture over vegetables and toss gently to coat.
   
2. Cook in a non preheated convection oven at 425 degrees for 25 to 30 minutes, stirring once. Add zucchini, red pepper and rosemary; toss to combine. Continue cooking at 425 degrees for an additional 15 to 20 minutes or until vegetables are tender and browned on edges; stir gently once.
   
3. Yield: 6 to 8 servings
   
4. For Traditional Non-Convection Baking: Preheat and bake setting 450 degrees for 40 to 50 minutes.