10 unpeeled tiny new potatoes, quartered
In a 13x9x2-inch baking pan combine potatoes, carrots, and onion. In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, salt, and pepper. Drizzle over vegetables in baking pan; toss to coat. Roast, uncovered, in a preheated 450 degrees F oven for 30 minutes, stirring occasionally.
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 oregano or 1 teaspoon dried rosemary or oregano, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 of a small eggplant, quartered lengthwise and cut into 1/2-inch-thick slices (2 cups)
1 medium red or green sweet pepper, cut into 1/2-inch-wide strips
Remove from the oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast about 15 minutes more, or till vegetables are tender and brown on the edges, stirring occasionally.
Makes 6-8 side-dish servings
This is an excellent recipe. The flavor is superior to other roasted veggie recipes I've tried. Everything harmonizes well, the onion, green pepper, potato, eggplant and garlic giving it a comforting savory taste, while the lemon juice, and carrots provide a bright counterpoint. But you do have to stir as suggested to prevent the vegetables from sticking to the pan and scorching too badly. If you have time to hover about the kitchen it's well worth the effort.
Anonymous, Location not stated.
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