Recipe: Oven-Roasted Vegetables

OVEN-ROASTED VEGETABLES

10 unpeeled new potatoes, cut in quarters
1 cup peeled baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon minced fresh rosemary (or 1 teaspoon diced dried rosemary)
1 Teaspoon Salt
1/2 teaspoon pepper
1/2 small eggplant, cut into 1/2-inch slices
1 medium red or green bell pepper, cut into 1/2-inch strips

Arrange the new potatoes, carrots, and onion in a 9x13-inch baking dish. Drizzle with a mixture of olive oil, lemon juice, garlic, rosemary, salt and pepper.

Bake at 450 degrees F for 30 minutes, stirring occasionally. Stir in the eggplant and bell pepper. Bake for 15 minutes.

From: Generations
Source: Best of the Best from Illinois by Gwen McKee and Barbara Moseley