Sunday, February 14, 2010
I love fresh vegetables. This recipe is quick and tasty. In this dish I have only used mushrooms and green peppers because that is what I have on hand but I have also made it with zucchini, eggplant and red onions. You can basically use whatever vegetables you like.
Roasted Italian Vegetables
8 oz large mushrooms, quartered
2 green peppers, cut into 1 inch pieces
4 garlic cloves
Juice of half a lemon
1 tsp. dried oregano
1 tsp. dried parsley
1/4 cup extra virgin olive oil
salt and pepper to taste
Preheat oven to 400. Place mushrooms, peppers and garlic in a casserole dish. Mix together the lemon juice, oregano, parsley, oil, salt and pepper and pour over the vegetables. Bake for a half hour or until vegetables are soft.