Roasting vegetables gives a flavor that is unique and can often appeal to the pickiest vegetable eaters. This recipe can be altered by using less vegetables than called for or substituting/adding other vegetables such as mushrooms, beets, sweet potatoes. What I like best about this recipe is preparing all the vegetables a day ahead of time and marinating overnight in the seasonings. The most labor intensive part of the recipe is paring and chopping all the vegetables. By doing this ahead of time it is easy to throw in a roasting pan and cook an hour before dinnertime. However, if you want to skip the marinating, the vegetables are still delicious.
The original directions calls for roasting at 400 degrees for part of the time and then lowering the oven and roasting for the rest of the time. I roast the vegetables at 400 degrees for approximately 45-60 minutes and it turns out great every time. I do not peel the zucchini as the recipe states. My usual combination is: 2 zucchinis, one eggplant, 2 small red onions, one red pepper, one yellow pepper, 6-8 carrots, 1-2 sweet potatoes, 1-2 yellow beets, 10-12 cherry tomatoes. The recipe calls for 2 tablespoons fresh lemon juice, however I usually just add the juice from one lemon.
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