“Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.” - by JRCROSBY31
Ingredients
Adjust Servings
Original recipe yields 24 servings
Directions
- In a large bowl mix the zucchini, 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 F (200 degrees C).
- 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 F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition
Amount Per Serving (24 total)
- Calories
- 72 cal
- 4%
- Fat
- 4.7 g
- 7%
- Carbs
- 7.3 g
- 2%
Based on a 2,000 calorie diet
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Reviews (65)
Rate This Recipe
"I always thought "toss vegetables in oil, rosemary... maybe a little balsamic vinegar" and you have roasted vegetables... until I tried THIS recipe! I don't know whether it's the lemon juice, the comb..." See moreination of herbs or the marinating before hand, but I will NEVER make roasted vegetables any other way. You could pretty much substitute any of your favourite veggies and this dish would be a success. My husband AND kids raved about these vegetables (especially the zucchini!) Thank-you for this recipe!"
Susanna
"We liked this recipe because it adjusts easily to your favourite veggies. We used zuchinni, brocolli, mushrooms, red onion, red & green peppers, baby carrots, sweet potatoes and snow peas. The state..." See mored baking time was far too long though....everything but the carrots were done in under 40 minutes. Next time I will steam my carrots first and the roast them all for 30 minutes. I like to make a huge amount so there are leftovers. Great in a pita or wrap for lunch or mixed with scrambled eggs."
Christine
"EXCELLENT!! I made this last minute, so I didn't have time to marinade for 2 hrs or roast x 1.5hrs. I put the marinaded veggies (only marinaded x 1hr) in the microwave for a few minutes to soften th..." See moreem, then roasted x 40 min. I also added the parmesan cheese. It came out great - and got lots of compliments."
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