Total Calories: 108
Arrange new potatoes, carrots, and onion in a 9x13-inch baking dish. Drizzle with a mixture of olive oil, lemon juice, garlic, rosemary, salt, and pepper. Bake at 450° for 30 minutes, stirring occasionally. Stir in eggplant and bell pepper. Bake 15 minutes.
This Oven-Roasted Vegetables recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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