Herb Roasted Vegetables Recipe
Ingredients
| 10 tiny new potatoes, halved or quartered | ||
| Baby carrots | 1 1/2 Cup (16 tbs), trimmed | |
| Onion | 1 Small, cut into wedges | |
| Seasoning | ||
| Olive oil | 14 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Oregano leaves | 1 Tablespoon, snipped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Eggplant | 1/2 Small, quartered | |
| 1 medium red or green sweet pepper, cut into 1/2-inch-wide strips | ||
Directions
Combine new potatoes, baby carrots and onion in ungreased 13x9-inch baking pan.
For seasoning: In small mixing bowl combine olive oil, lemon juice, garlic, snipped rosemary, salt and pepper.
Drizzle seasoning over vegetables.
Toss gently to coat.
Bake in 425°F convection oven on rack #2 or #3 offset for 20 minutes (or bake in preheated 450CF radiant bake oven 30 minutes), stirring vegetables once.
Remove from oven.
Add eggplant and red sweet pepper.
Toss to combine.
Return to oven.
Bake 13 to 15 minutes more or until vegetables are tender and brown on edges, stirring once.
Garnish vegetables with rosemary sprigs, if desired.
For seasoning: In small mixing bowl combine olive oil, lemon juice, garlic, snipped rosemary, salt and pepper.
Drizzle seasoning over vegetables.
Toss gently to coat.
Bake in 425°F convection oven on rack #2 or #3 offset for 20 minutes (or bake in preheated 450CF radiant bake oven 30 minutes), stirring vegetables once.
Remove from oven.
Add eggplant and red sweet pepper.
Toss to combine.
Return to oven.
Bake 13 to 15 minutes more or until vegetables are tender and brown on edges, stirring once.
Garnish vegetables with rosemary sprigs, if desired.
Chef
