Source: dLife

A mixture of roasted vegetables with garlic, oregano and rosemary for an Italian flair!

Servings

2 sweet potatoes , cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into 1/2-inch-thick semicircles
2 potatoes, fresh, medium , cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into 1/2-inch-thick semicircles
2 medium carrots , peeled and cut into 1-inch chunks or cut on the diagonal into 1/2-inch-thick slices
1 large onion , cut into wedges
1 medium zucchini , cut into 1-inch chunksor cut on the diagonal into 1/2-inch-thick slices
2 chopped green bell peppers , cut into 1-inch chunks
1 tbsp olive oil
0.25 cup fresh lemon juice
6 medium garlic cloves , minced
3 tbsp fresh rosemary
1 tbsp oregano leaves , minced
1 tsp salt

1 Preheat the oven to 425 degrees F.
2 Parboil the potatoes, sweet potatoes, and carrots in enough boiling water to cover, for 2 minutes. Drain and combine with the onion, zucchini and bell pepper.
3 Make the marinade: whisk together the olive oil, lemon juice, garlic, rosemary, oregano and salt.
4 Toss the vegetables with the marinade, place vegetables on a baking sheet, and roast, stirring every 15 minutes, until all the vegetables are tender, about 45 minutes.

The possibilites are endless when it comes to roasted vegetables but choose at least four vegetables, keeping in mind color, texture, and flavor. Possibilities include potatoes, sweet potatoes, carrots, zucchini, yellow squash, mushrooms, eggplant, parsnips, turnips, bell peppers, asparagus, winter squash, and onions.