Delicious roasted veggies with a hint of sweetness, smoke, and herbaceous flavor. Good as a side dish or as a main course with rice or noodles.

Ingredients:

  1. 8 zucchini, peeled and chopped
  2. 1 eggplant, peeled and diced
  3. 8 carrots, diced
  4. 16 cherry tomatoes
  5. 2 red onions, sliced
  6. 1 red bell pepper, sliced
  7. 1 yellow bell pepper, sliced
  8. ½ cup olive oil
  9. 1 teaspoon dried rosemary
  10. 1 teaspoon dried thyme
  11. 2 bay leaves, crushed
  12. 1 teaspoon dried oregano
  13. 2 cloves garlic, minced
  14. 2 tablespoons fresh lemon juice
  15. 1 teaspoon grated lemon zest
  16. salt and pepper to taste


Directions:

Step No. 1 

Combine the oil, garlic, lemon juice, lemon zest, bay leaves, rosemary, thyme, carrots, tomatoes, onions, and peppers with the zucchini, eggplant, eggplant, garlic, and other vegetables in a big bowl. For at least two hours, and ideally overnight, cover and refrigerate.

Step No. 2

Set oven temperature to 400 F, or 200 C.

Step No. 3

Roast the veggies, uncovered, in a large roasting pan for 20 minutes, or until the tomatoes have split and some of the vegetable edges are beginning to crisp. Take out of the oven, mix, and then put it back in for an additional 20 minutes. At this point, lower the heat to 200 degrees Fahrenheit (95 degrees Celsius), and simmer the vegetables, stirring every 20 minutes, until they are soft.

Complete information: https://www.allrecipes.com/recipe/21009/sheet-pan-roasted-vegetables/