Roasted Vegetables

The oven temperature needs to be high to give the vegetables a golden finish. For a complete menu, bake fish fillets alongside for about 8 minutes per inch of thickness. RECIPE INGREDIENTS 10 unpeeled tiny new potatoes, quartered 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

DIRECTIONS In a 13-by-9-by-2-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. 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.