Succulent roasted vegetables with a sweet and smoky herby taste Good for a main course with noodles or rice or as a side dish
Prep Time
2 hrs
Dificult
Medium
Servings
24
Ingredients
Instructions
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
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