Roasted Vegetables

If you're willing to take the time to chop up vegetables, this is a very satisfying side! Roasting really brings out the flavor of the veggies and creates a perfect, cruncy, yet tender texture.

Ingredients:
* Veggies -- they can vary to your liking! The recipe I originally got from Allrecipes.com used the following for about 6 servings:
* 2 zucchini, chopped
* 1/4 eggplant, peeled and chopped
* 2 carrots, chopped
* 4 cherry tomatoes
* 1/2 red onion, sliced
* 1/4 red bell pepper
* 1/4 yellow bell pepper

* Marinade:
* 2 Tbspn olive oil
* 1/4 tsp each: dried rosemary, thyme, oregano, grated lemon zest
* 1/2 bay leaf, crushed
* small clove garlic, minced
* 1-1/2 tsp lemon juice
* salt and pepper to taste

Directions:
1. Combine all ingredients and marinate at least 2 hours, but preferably longer - overnight.

2. Roast uncovered at 400 for 20 mins or until tomatoes have split and edges of veggies are starting to crisp. Remove and stir. Roast for another 20 minutes. at this time, reduce heat to 200 and continue cooking until veggies are tender, turning every 20 minutes.