Roasted Vegetables

[Guest guest]

Roasted Vegetables

 

8 zucchini, peeled and chopped

1 eggplant, peeled and diced

8 carrots, diced

16 cherry tomatoes2 red onions, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

8 tablespoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 bay leaves, crushed

1 teaspoon dried oregano

2 cloves garlic, minced

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

salt and pepper to taste

 

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 split and the edges of some of the

vegetables are starting to crisp. 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.