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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Pipkin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 tiny red potatoes, unpeeled
10 baby carrots
1 small white onion, cut into wedges
1 small red onion, cut into wedges
3 to 4 cloves garlic
3 to 4 tbsp fresh lemon juice
2 tbsp chopped fresh oregano
1 tsp salt
1 tsp freshly ground pepper
1/2 tsp lemon pepper
1/2 small eggplant, peeled and diced
1 medium red bell pepper, seeded and cut into 1/2 inch strips
1 medium yellow bell pepper, seeded and cut into 1/2 inch strips
1 medium green bell pepper, seeded and cut into 1/2 inch strips
10 to 15 whole fresh mushrooms
Directions:
Directions:
Preheat oven to 450. Place potatoes, carrots, and onions in a 9x13 baking dish. Mix olive oil, garlic, lemon juice, oregano, salt, pepper, and lemon pepper in a small bowl. Drizzle over vegetables and toss. Roast uncovered 20 to 30 minutes. Stir in eggplant, bell peppers, and mushrooms. Roast an additional 10 to 15 minutes, or until tender.

 

 

 

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