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Roasted Vegetables

SUBMITTED BY: JRCROSBY31 PHOTO BY: KAITCH

"Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish."
RECIPE RATING:
The reviewer gave this recipe 39 stars. This recipe average a 4.2 star rating.
Read Reviews (30)
PREP TIME  30 Min
COOK TIME  1 Hr 30 Min
READY IN  2 Hrs

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 8 zucchini, peeled and chopped
  • 1 eggplant, peeled and diced
  • 8 carrots, diced
  • 16 cherry tomatoes
  • 2 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

DIRECTIONS

  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees F (200 degrees C).
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2004 by JLMICHALS
My dinner guests loved this on Christmas eve. It was an excellent accompaniment to saffron... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2006 by KAITCH
I always thought "toss vegetables in oil, rosemary... maybe a little balsamic vinegar" and you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2004 by Christine
EXCELLENT!! I made this last minute, so I didn't have time to marinade for 2 hrs or roast x... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2004 by JOLIVIA
I let the veggies, I used zucchini, eggplant, carrots, and onions marinate (added fresh garlic... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2006 by AWO
I reduced the cooking time for this significatly, as I tend to like my veggies less well-done.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2006 by KEZ
In one word delicious. Left out the eggplant and added quarters of some large mushrooms. I cut... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2008 by SunnyByrd
This turned out just how I was hoping - that equals 5 stars in my book! I used my favorite... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by Susanna
We liked this recipe because it adjusts easily to your favourite veggies. We used zuchinni,... MORE