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Mediterranean Roasted Vegetables
Ingredients
  • 1 small eggplant, sliced and quartered
  • 1 small zucchini, halved and sliced
  • 1 large yellow or red bell pepper, chopped into 1-inch squares
  • 1 medium red onion, sliced
  • 2 cups cherry tomatoes
  • ½ lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 4 cloves garlic, minced
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper , to taste
  • Fresh parsley, for garnish
  • Lemon wedges, for serving
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