Italian-Style Roasted Vegetables

From the Moosewood restaurant, courtesy of the Vegetarian Times.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• Roasted Vegetables

• 2  potatoes, cut into 1-inch chunks
• 2  sweet potatoes, peeled and cut into 1-inch chunks
• 2  carrots, peeled and cut into 1-inch chunks
• 1  large onion, cut into wedges
• 1  zucchini, cut on the diagonal into 1/2-inch thick slices
• 2  bell peppers, cut into 1-inch chunks

• Italian Dressing

• 4  teaspoons olive oil
• 1⁄4 cup lemon juice
• 6  garlic cloves, minced
• 3  tablespoons fresh rosemary, minced
• 1  tablespoon fresh oregano, minced
• 1  teaspoon salt

Directions

1. Preheat the oven to 425 degrees F.
2. Parboil the potatoes, sweet potatoes and carrots in boiling water to cover for 2 minutes.
3. Remove from the heat and drain well.
4. In a large bowl, combine the parboiled vegetables with the onion, zucchini and peppers.
5. Place the dressing ingredients in a bowl and whisk together.
6. Toss the vegetables with the dressing and place in a single layer on a large, ungreased baking tray.
7. Bake the vegetables, stirring every 15 minutes, until tender, about 45 minutes.