Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts

72 calories; protein 1.5g; carbohydrates 7.3g; fat 4.7g; sodium 11.1mg. Full Nutrition
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Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2006
I always thought "toss vegetables in oil, rosemary... maybe a little balsamic vinegar" and you have roasted vegetables... until I tried THIS recipe! I don't know whether it's the lemon juice, the combination of herbs or the marinating before hand, but I will NEVER make roasted vegetables any other way. You could pretty much substitute any of your favourite veggies and this dish would be a success. My husband AND kids raved about these vegetables (especially the zucchini!) Thank-you for this recipe! Read More
(194)

Most helpful critical review

Rating: 3 stars
09/12/2006
I reduced the cooking time for this significatly as I tend to like my veggies less well-done. The lemon taste didn't blend well with the other flavors but was nicer a day later on the leftovers. Also the bits of bay leaf were unpleasant. If I make this again I will reduce the lemon and oil (too rich for my tastes) and use whole bay leaves which will be easier to remove. Overall a decent dish but not too exciting compared to simpler versions of roasted vegetable. (side note: for measuring simplification 8 TPSP of olive oil is a half cup) Read More
(39)
136 Ratings
  • 5 star values: 84
  • 4 star values: 27
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
02/14/2006
I always thought "toss vegetables in oil, rosemary... maybe a little balsamic vinegar" and you have roasted vegetables... until I tried THIS recipe! I don't know whether it's the lemon juice, the combination of herbs or the marinating before hand, but I will NEVER make roasted vegetables any other way. You could pretty much substitute any of your favourite veggies and this dish would be a success. My husband AND kids raved about these vegetables (especially the zucchini!) Thank-you for this recipe! Read More
(194)
Rating: 4 stars
12/05/2006
We liked this recipe because it adjusts easily to your favourite veggies. We used zuchinni, brocolli, mushrooms, red onion, red & green peppers, baby carrots, sweet potatoes and snow peas. The stated baking time was far too long though....everything but the carrots were done in under 40 minutes. Next time I will steam my carrots first and the roast them all for 30 minutes. I like to make a huge amount so there are leftovers. Great in a pita or wrap for lunch or mixed with scrambled eggs. Read More
(127)
Rating: 5 stars
03/07/2004
EXCELLENT!! I made this last minute, so I didn't have time to marinade for 2 hrs or roast x 1.5hrs. I put the marinaded veggies (only marinaded x 1hr) in the microwave for a few minutes to soften them, then roasted x 40 min. I also added the parmesan cheese. It came out great - and got lots of compliments. Read More
(110)
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Rating: 3 stars
09/12/2006
I reduced the cooking time for this significatly as I tend to like my veggies less well-done. The lemon taste didn't blend well with the other flavors but was nicer a day later on the leftovers. Also the bits of bay leaf were unpleasant. If I make this again I will reduce the lemon and oil (too rich for my tastes) and use whole bay leaves which will be easier to remove. Overall a decent dish but not too exciting compared to simpler versions of roasted vegetable. (side note: for measuring simplification 8 TPSP of olive oil is a half cup) Read More
(39)
Rating: 5 stars
02/03/2004
I let the veggies I used zucchini eggplant carrots and onions marinate (added fresh garlic too) for about 2 hours before I cooked them. Also put a little grated parmesan on top. Made it for a party and everybody wants the recipe especially after I told them it was easy to make too. Read More
(35)
Rating: 5 stars
01/17/2004
My dinner guests loved this on Christmas eve. It was an excellent accompaniment to saffron rice and roast turkey. The only change I will make will be to reduce the lemon. It was a tad overbearing. I also plan on using up my leftover fresh vegetables with this recipe. Thanks Joanna! Read More
(31)
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Rating: 5 stars
04/03/2006
In one word delicious. Left out the eggplant and added quarters of some large mushrooms. I cut the red onions in wedges then roughly separated. Think next time I might omit the carrots. I was hoping for leftovers but there weren't any. Definitely a regular dish in our house from now on. Thanks so much. Read More
(26)
Rating: 5 stars
02/15/2008
This turned out just how I was hoping - that equals 5 stars in my book! I used my favorite veggies... Thank you for the recipe! Read More
(21)
Rating: 5 stars
03/19/2010
This was amazing! I didn't have time to let it marinade for 2 hours just 30 minutes. I used eggplant squash zuchini green and red bell peppers red onions asparagus portobello mushrooms baby carrots and cherry tomatoes. I doubled the marinade because I had so many vegetables and left out the lemon zest so it wouldn't be too strong of a flavor. I baked it at 400 for 20 minutes stirred it and put it back in for another 20. We ate them hot because we couldn't wait but they are better at room temperature. Make extra- they are great the next day as a cold veggie salad added to a sandwich or wrap (try them on thick sliced french bread with gruyere cheese or in a pita with crumbled goat cheese) or mixed with scrambled egg whites for breakfast. Such great flavor- this is the best roasted veggie recipe I've tried yet! Thank you for sharing! Read More
(19)
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