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Oven-Roasted Vegetables

10 unpeeled whole tiny new potatoes, quartered

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

 1 small onion, cut into wedges

 1/4 C olive oil

 3 T lemon juice

 3 cloves garlic, minced

 1 T snipped fresh rosemary or oregano, or 1 t dried rosemary or oregano, crushed

 1 t salt

 1/2 t pepper

1/2 of a small eggplant, quartered lengthwise and cut into 1/2 inch thick slices (2 C)

 1 medium red or green sweet pepper, cut into 1/2 inch wide strips

 

In a 13x9 in. 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 450 degree oven for 30 min. stirring occasionally. Remove from oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast 15 min. more or till vegetables are tender and brown on the edges, stirring occasionally. Makes 6 to 8 side-dish servings.

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