Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3722/Herb_Roasted_Vegetables
Herb Roasted Vegetables
The herbs fully flavor this dish
Yield: Makes 6 to 8 servings
Preparation Time: 10 minutes; Cook Time: 35 minutes
Ingredients
| 1-1/2 |
lbs. |
new potatoes, quartered
|
|
|
| 1/2 |
cup |
baby carrots
|
|
|
| 1 |
|
small onion, cut into wedges
|
|
|
| 1/4 |
cup |
olive oil
|
|
|
| 3 |
tablespoons |
lemon juice
|
|
|
| 3 |
cloves |
garlic, minced
|
|
|
| 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
|
|
|
Directions:
1. Preheat oven to 450 degrees F.
2. 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.
3. Bake for 20 minutes.
4. 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.
5. Bake for 13 to 15 more minutes or until the vegetables are tender and brown on the edges. Serve hot.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3722/Herb_Roasted_Vegetables