Name: Lemony Roasted Vegetables
Prep time: 1 h 35 min
Cook time: 1 h 30 min
Total time: 3 h 5 min
Yield: Serves 6 to 8
Ingredients: 1 red bell pepper, seeded and sliced lengthwise; 2 zucchini, trimmed and sliced into ¼-in (6-mm) rounds; Garlic salt, to taste; 1 small eggplant, peeled and chopped; 1 tablespoon salt; 4 small red potatoes, scrubbed and quartered; 2 tomatoes, chopped; 3 tablespoons olive oil; 1 red onion, chopped; 1 yellow bell pepper, seeded and sliced lengthwise; 2 cloves garlic, minced; Freshly squeezed juice of 2 lemons

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
3 hr 30

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Clear out all the veggies from your fridge for this roasted delight. Although there is a lot of chopping involved here, it is well worth it because there is nothing like a splash of lemon and olive oil with a sprinkling of salt on your freshly roasted veggies to bring the Mediterranean into your house. Serve this with Shawarma-Spiced potato wedges and turn this side dish into a complete meal.