The secret here is marinating the vegetables AFTER you’ve roasted or them. The vegetables pick up a ton more of the lemony & garlicky flavor from the marinate when they are warm, and they taste even better a day or two after.
20 minutes PREP TIME
20 minutes COOK TIME
40 minutes TOTAL TIME
2 yellow bell peppers
2 red bell peppers
2 red onions
1 eggplant halved lengthwise, then cut into ½ inch chunks
1 package mushrooms (8-10 oz)
¼ cup grapeseed or extra virgin olive oil
3 cloves garlic, minced
1 tsp each salt and pepper
For Vegetable Marinade
1/3 cup lemon juice
1/3 cup grapeseed or extra virgin olive oil
1 tsp agave nectar or 2 tsp white sugar
2 garlic cloves, minced
½ tsp each salt and pepper
2 tsp dried Italian herb mix (i.e, basil, parsley, oregano, thyme)
½ tsp dried chili flakes
¼ cup parsley, chopped
For the marinade:
Put all ingredients in a sealed jar, shake well
For the vegetables:
Clean and cut into large chunks (about ½ inch each)
For roasting the vegetables:
Pre-heat oven to 450 degrees
Toss vegetables in large bowl with oil, garlic, parsley, salt and pepper
Place vegetables on large roasting sheet pan, with parchment paper if desired
Roast vegetables approximately 15 minutes, turning halfway through
Remove vegetables from oven. While vegetables are still hot, toss with marinade and set aside for 10 minutes.
Top with chopped fresh parsley and serve.
(Any leftovers can be kept in a sealed container or bag for 2-3 days; the flavor actually intensifies over that time!)
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