Herb Roasted Vegetables
|Tiny new potatoes||10 , halved or quartered|
|Trimmed peeled baby carrots||1 1⁄2 Cup (24 tbs)|
|Baby carrots||1 1⁄2 Cup (24 tbs), peeled and trimmed|
|Onion||1 Small, cut into wedges|
|Olive oil||14 Cup (224 tbs)|
|Lemon juice||3 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Snipped fresh rosemary/Oregano /1 teaspoon dried rosemary /oregano leaves||1 Tablespoon|
|Eggplant||1⁄2 Small, quartered lengthwise and cut into 1/2-inch slices to make 2 cups|
|Eggplant||1⁄2 Small, quartered lengthwise and cut into1/2-inch slices for 2 cups|
|Sweet red pepper/Sweet green pepper||1 Medium, cut into 1/2-inch-wide strips|
|Sweet pepper||1 Medium, cut into 1/2-inch-wide strips (red or green)|
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.