Herb Roasted Vegetables
ACTIVE INGREDIENTS:
1 1/2 pounds brand-new potatoes, quartered
1/2 cup infant carrots
1 little onion, cut into wedges
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon sliced fresh rosemary
1 tablespoon dried oregano
salt and pepper to taste
1/2 little eggplant, quartered and cut into 1/2-inch st.
1 red bell pepper, cut into 1/2-inch broad strips.
PREPARATION:.
Preheat oven to 450 degrees F (230 degrees C).
Integrate potatoes, carrots, and onion in an ungreased 13×9 inch baking pan. Integrate olive oil, lemon juice, garlic, rosemary, salt, pepper and oregano to taste in a little blending bowl. Sprinkle the mix over the veggies.
Bake for 20 minutes.
Eliminate the baking meal from the oven and include eggplant and bell pepper. Toss to integrate the eggplant and bell pepper with the other veggies. Return the pan to the oven.
Bake for 13 to 15 more minutes or till the veggies and tender and brown on the edges. Serve hot.
Integrate olive oil, lemon juice, garlic, rosemary, salt, oregano and pepper to taste in a little blending bowl. Sprinkle the mix over the veggies.
Eliminate the baking meal from the oven and include eggplant and bell pepper. Toss to integrate the eggplant and bell pepper with the other veggies.