Lemon-Roasted Vegetables Recipe

Give roasted vegetables unexepcted tang with this lemon and dill marinade.

Grated zest of one lemon
2 tbsp lemon juice
1 rounded tbsp finely chopped fresh dill or 1 rounded tsp dried
2 tbsp olive oil
2 tsp finely chopped garlic
Salt and pepper to taste
2 red peppers, seeded and cut into wedges
1 large or two small zucchinis, cut into 3″ sticks
1 small eggplant, cut into large chunks
1/2 pint cherry tomatoes


Step 1: Preheat oven to 375°F.

Step 2: In a large bowl, whisk together the zest, lemon juice, dill, olive oil, garlic, salt and pepper. Add the vegetables, turning several times to coat. Pour into large ceramic baking dish.

Step 3: Roast veggies in oven for about 40 minutes, or until fully cooked. Cover with foil to keep warm.


Matt Johannsson