Italian-Style Roasted Vegetables

• 2 potatoes, cut into 1-inch chunks
• 2 sweet potatoes, peeled and cut into 1-inch chunks
• 2 carrots, peeled and cut into 1-inch chunks
• 1 large onion, cut into wedges
• 1 zucchini, cut on the diagonal into 1/2-inch thick slices
• 2 bell peppers, cut into 1-inch chunks
• 4 teaspoons olive oil
• 14 cup lemon juice
• 6 garlic cloves, minced
• 3 tablespoons fresh rosemary, minced
• 1 tablespoon fresh oregano, minced
• 1 teaspoon salt

1. Preheat the oven to 425 degrees F.
2. Parboil the potatoes, sweet potatoes and carrots in boiling water to cover for 2 minutes.
3. Remove from the heat and drain well.
4. In a large bowl, combine the parboiled vegetables with the onion, zucchini and peppers.
5. Place the dressing ingredients in a bowl and whisk together.
6. Toss the vegetables with the dressing and place in a single layer on a large, ungreased baking tray.
7. Bake the vegetables, stirring every 15 minutes, until tender, about 45 minutes.

potatoes, sweet potatoes, carrots, onion, zucchini, bell peppers, olive oil, lemon juice, garlic, fresh rosemary, fresh oregano, salt

Taken from www.food.com/recipe/italian-style-roasted-vegetables-234047 (may not work)