Roasted Italian Vegetables

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

Serves 4

Ingredients

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.