Herb Roasted Vegetables
- 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 fresh oregano
- salt and pepper to taste
- 1/2 small eggplant (quartered and cut into 1/2-inch strips)
- 1 red bell pepper cut into 1/2-inch wide strips
- Preheat oven to 450º F
- Combine potatoes, carrots, and onion in an ungreased 13×9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper in a small mixing bowl. Drizzle the mixture over the vegetables.
- Bake for 20 minutes.
- Remove the baking dish from the oven and add the eggplant and bell pepper. Toss to combine. 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.