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Ingredients
- 8 zucchini, peeled and chopped
- 1 teaspoon dried rosemary
- 1 eggplant, peeled and diced
- 1 teaspoon dried thyme
- 8 carrots, diced
- 2 bay leaves, crushed
- 16 cherry tomatoes
- 1 teaspoon dried oregano
- 2 red onions, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 tablespoons fresh lemon juice
- 1 yellow bell pepper, sliced
- 1 teaspoon grated lemon zest
- 8 tablespoons olive oil
- salt and pepper to taste
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Recipe Info
Category : Vegetables
Rating : 0
Contributor : marc
Print Recipe
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Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl mix the zucchini, carrots, 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.
3. 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, turning every 20 minutes.
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