Name: Oven Roasted Vegetables
Yield: 12-14
Ingredients: 10-12 new potatoes (unpeeled, washed, quartered); 4-5 carrots (cut in 2-3" pieces); 2-3 onions (cut into wedges); 1 each bell peppers (green, red, yellow - cut into strips); 1/2 cup olive oil; 3 tablespoons lemon juice; 6 cloves garlic ((or shallots)); 1 tablespoon parsley ((or chives)); salt / pepper (to taste)

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Oven Roasted Vegetables

Servings

Ingredients

Vegetable Preparation

10-12 new potatoes unpeeled, washed, quartered
4-5 carrots cut in 2-3" pieces
2-3 onions cut into wedges
1 each bell peppers green, red, yellow - cut into strips

Savory Mixture

1/2 cup olive oil
3 tablespoons lemon juice
6 cloves garlic (or shallots)
1 tablespoon parsley (or chives)
salt / pepper to taste

Servings

Ingredients

Vegetable Preparation

10-12 new potatoes unpeeled, washed, quartered
4-5 carrots cut in 2-3" pieces
2-3 onions cut into wedges
1 each bell peppers green, red, yellow - cut into strips

Savory Mixture

1/2 cup olive oil
3 tablespoons lemon juice
6 cloves garlic (or shallots)
1 tablespoon parsley (or chives)
salt / pepper to taste

Instructions

Arrange vegetables in a large roasting pan, except peppers
Pour savory mixture over vegetables and coat all vegetables.
Roast uncovered @ 450, stirring occasionally. I always had to roast them at least an hour to get potatoes fully cooked.
Add bell pepper strips during last 15 minutes of cooking.

Recipe Notes

Kathy Lucas from my church congregation shared this recipe from her mother. This healthy dish is a real crowd pleaser and will feed at least up to 12-14 people as a side dish.

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