Oven Roasted Vegetables
Print Recipe
Oven Roasted Vegetables
Print Recipe
Recipe Notes

3 peppers - green, red, yellow or one of each
1 medium zucchini
1 eggplant
12 oz. mushrooms - your favorite
2 garlic cloves

1 Cup Olive Gourmet Herbs de Provence EVOO
2 TBS lemon juice
1 tsp salt
1/2 tsp fresh ground black pepper
a pinch of sugar

Feel free to substitute your favorite veggies and omit any you don't like.

Coarsely chop the vegetables.

Mix the seasoning ingredients in an oven-safe casserole dish. Adjust the amount of olive oil so that the vegetables have been covered with the oil but are not sitting in a "puddle."  Stir occasionally so that all the veggies can absorb the flavor of the oil. Marinate for about 2 hours. Place in oven at 375 for 30 minutes or until vegetables are fork-tender. Can be served warm or cold.

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