Mediterranean Roasted Vegetables with Herbs

A great way to enjoy vegetables when herbs are going crazy in the garden! I think this dish goes especially well with lamb.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  eggplant, cut into 1 inch wide fingers
• 3  zucchini, cut into 1/2 inch wide slices
• 3  onions, cut into wedges
• 3  carrots, cut into 1 inch pieces
• 6  sun-dried tomatoes, chopped
• 3  summer squash, cut into chunks
• 1  red bell pepper, cored,seeded,and cut into chunks
• 1  celery rib, coarsely chopped
• 1  cup fresh green beans, trimmed and chopped
• 1⁄3 cup  oil cured pitted black olives
• 1⁄2 cup fresh basil leaf
• 1⁄3 cup  fresh marjoram leaves
• 3 -4  sprigs fresh rosemary
• 3 -4  sprigs fresh thyme
• 3  tablespoons olive oil
•  salt
•  fresh ground black pepper
• 5  cloves garlic, sliced
• 3  cups grape tomatoes, pierced with a toothpick

Directions

1. Preheat oven to 450 degrees.
2. Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
3. Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
4. Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
5. Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.