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Sheet Pan Roasted Vegetables
March 18, 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!

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