Roasted Marinated Vegetables
Ingredients
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Olive oil or vegetable oil -- 0.5 fl.oz
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Water -- 6 fl.oz
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Minor's Herb de Provence Flavor Concentrate Gluten Free 6 x 12.8 oz. -- 0.25 oz
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Lemon juice, fresh -- 1 fl.oz
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Black pepper, ground -- 0.5 tsp
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Green bell peppers, 2" X 2" pieces -- 10 oz
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Red bell peppers, 2" x 2" pieces -- 10 oz
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Zucchini, sliced on the bias -- 9 oz
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Yellow squash, sliced on bias -- 9 oz
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Onion, cut in wedges -- 4 oz
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Sweet potato or yams sliced -- 14 oz
Preparation
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1In a bowl, combine olive oil, water, Herb de Provence Flavor Concentrate, lemon juice and black pepper. Blend well.
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2In a separate bowl, combine green peppers, red peppers, zucchini, yellow squash, onion and sweet potatoes or yams. Add marinade. Toss gently to coat vegetables. Drain.
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3Place in single layer on lined sheet pan. Bake in a 375°F conventional oven approximately 25 minutes, or until tender.
Components