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Source: Stop and Smell the Rosemary

Roasted Vegetables
A delicious side dish!
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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 20-30 minutes
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10 new red potatoes, tiny, unpeeled
10 baby carrots
1 white onion, small, cut into wedges
1 small red onion, cut into wedges
1/4 cup olive oil
3-4 cloves garlic, minced
3-4 tablespoons fresh lemon juice
2 tablespoons fresh oregano
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon lemon pepper
1/2 eggplant, small, peeled and diced
1 red bell pepper, medium, seeded and cut into 1/2-inch strips
1 yellow bell pepper, medium, seeded and cut into 1/2-inch strips
1 green bell pepper, medium, seeded and cut into 1/2-inch strips
10 to 15 fresh mushrooms, whole




Preheat oven to 450 degrees. Place potatoes, carrots, and onions in a 9 by 13-inch baking dish. Mix olive oil, garlic, lemon juice, oregano, rosemary, salt, pepper, and lemon pepper in a small bowl. Drizzle over vegetables and toss. Roast uncovered 20 to 30 minutes. Stir in eggplant, peppers, and mushrooms. Roast an additional 10 to 15 minutes, or until tender.




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