Roasted Vegetables

cooktherecipes.com

Penny

subheading: Roasted Vegetables:

½ medium red onion, peeled and cut into 1-inch chunks

1 ½ teaspoons Italian seasoning

2 to 3 cloves garlic, minced

2 medium carrots, peeled and sliced into ¼-inch-thick slices

2 tablespoons olive oil

1 medium broccoli crown, cut into small florets (reserve stem for another use)

2 medium bell peppers cored, chopped into 1-inch pieces (I used 1 red 1 yellow)

1 c grape tomatoes (optional)

1 small zucchini, ends trimmed, sliced through the length then cut into ½-inch pieces

Salt and freshly ground black pepper

1 tablespoon fresh lemon juice

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