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Herb Roasted Vegetables

SUBMITTED BY: Maryanne PHOTO BY: Caroline C

"This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish."

RECIPE RATING:

Read Reviews (15)

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PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 pounds 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 st
1 red bell pepper, cut into 1/2-inch wide strips

What to Drink?
	Sangiovese

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).
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 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.

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REVIEWS

Reviewed on Jan. 28, 2005 by mary jane

This was delicious! I didn't have eggplant or red pepper so I used cauliflower instead and... MORE

Reviewed on Dec. 29, 2003 by ALIG

very tasty but I found that the aubergines needed more time than the recipe said. maybe next... MORE

Reviewed on Aug. 24, 2008 by Wendy B

I have made these 3 times in the last two weeks. They are easy and so tasty. I left out the... MORE

Reviewed on Jan. 29, 2007 by mdelduke

This was good. I boiled the potatoes and carrots (because of other reviews stating that the... MORE

Reviewed on Oct. 4, 2003 by YUMYUM123

This was okay. A tad more oil than I would have prefered and my BF thought it had too much... MORE

Reviewed on Mar. 31, 2009 by daphne

I admit: I hardly follow a recipe once I've mastered it, often adding a little bit of this and... MORE

Reviewed on Jul. 22, 2004 by LINDA MCLEAN

I think the timing is off on this one. I put my carrots only in the oven first for a half an... MORE

Reviewed on Jan. 5, 2004 by 2Busy2Cook

This dish is wonderful. It went will with a roast turkey I made! I added all of the... MORE

Reviewed on Mar. 27, 2003 by FIREYLOU

Good, easy recipe. I found the eggplant is fine when cooked as the recipe indicates. MORE

Reviewed on Mar. 27, 2003 by AUBERS

It's nice to have good tasting veggies for a change! Each flavor is distinct but they all... MORE

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