Herb Roasted Vegetables
Source of Recipe
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List of Ingredients
1 1/2 pounds quartered new potatoes
1/2 cup baby carrots
1 small onion - cut into wedges
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon dried oregano
salt and pepper to taste
1/2 small eggplant - quartered and cut into 1/2-inch
strips
1 red bell pepper - cut into 1/2-inch wide
strips
Recipe
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. Bake at 450 degrees F for 20 minutes.
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.
Bake for 13 to 15 more minutes or until the vegetables and tender and
brown on the edges. Serve hot.
Description:
"This recipe works best when baked in a convection oven, it allows
the
herbs to fully flavor the dish."
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