My Favorite Oven Roasted Vegetabel Recipe

I've made lots of different recipes for roasted veggies, but this is my favorite.  You can add or omit any vegetables you want.  This makes 6-8 servings as a side dish.

10 unpeeled whole tiny new potatoes, quartered

1 c. peeled and trimmed baby carrots (5 oz.)

1 small onion, cut into wedges

1/2 small eggplant, quarter lengthwise and cut into 1/2"slices
(I usually substitute green beans or zucchini)

1 medium red or green sweet pepper, cut in 1/2"slices 

1/4 c. olive oil

3 T. fresh lemon juice

3 cloves garlic, minced

1 T. snipped fresh rosemary or oregano or 1 t. dried

1 t. salt

1/2 t. pepper

1. In a 13x9" pan combine the potatoes, carrots and onions.
2. In a small bowl combine the olive oil, lemon juice, garlic, rosemary, salt and pepper.
3. Drizzle over vegetables in the pan and toss to coat.
4. Roast uncovered in a 450-degree oven for 30 minutes, stirring occasionally.
5. Remove from the oven and add the eggplant and sweet pepper and toss again to combine.
6. Return to the oven.
7. Roast 15 minutes more or until vegetables are tender and brown at the edges, stirring occasionally.