Day 5: Roasted Vegetables

I have been making vegetables this way for many years now. I especially love this dish in the summer when all the veggies and herbs are fresh and there are lots of little new potatoes!

The ingredient list is just a guideline. I always use whatever I have in the fridge/ or garden.

aprox 10 unpeeled tiny new potatoes, quartered
1 cup baby carrots
1 small onion, cut into wedges

1/4 cup olive oil
2 Tbsp lemon juice (what makes it taste so good)
3 cloves of garlic (minced)
1 Tbsp fresh rosemary or crushed oregano
1 tsp salt
1/2 tsp pepper

1/2 zucchini (or 2 cups sliced)
1 medium red or green pepper (1/2 inch strips)

Combine potatoes, carrots and onions in a glass baking dish. In a measuring cup combine oil, lemon juice, garlic, oregano, salt and pepper. Drizzle over veggies and toss to coat. Roast uncovered in a 450 degree oven for 1/2 hour, stirring occasionally. Remove from oven and add the zuchini adn peppers, toss to coat. Return to oven for 15 more minutes.

Very tasty with BBQ steak, rice, etc.