Oven Roasted Vegetables

2011-04-25
  • Servings : 3
  • Prep Time : 0m
  • Cook Time : 3m
  • Ready In : 0m
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1. Preheat oven to 450
2. Chop vegetables
3. Add all ingredients to large baking dish and mix to combine
4. Roast in oven for 45-60 minutes or until desired texture is reached. Make sure you stir/mix the vegetables every 15 minutes to combine ingredients and ensure even cooking

Ingredients

  • 1 pound eggplant, cubed
  • 1 pound zucchini, cubed
  • 3 red bell peppers, large chop/wedges
  • 1 sweet onion, large chop/wedges
  • 1 red onion, large chop/wedges
  • 2 TBSP olive oil
  • 1 TBSP stock (chicken or vegetable), 1 TBSP vinegar, 1 TBSP lemon juice
  • 4 cloves garlic, minced
  • Oregano
  • Rosemary

Method


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Recipe Comments

Comments (3)

  1. posted by someone on August 5, 2012

    Very simple and very tasty!

  2. posted by someone on August 7, 2012

    I like it better when it’s baked covered, so it steams in its own juices and the added liquids.

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