Oven-Roasted Vegetables - cooking recipe

Ingredients

10 c. mixed vegetables, peeled and cut into 1 inch pieces (try onions, carrots, potatoes, eggplant, mushrooms and zucchini)
2 Tbsp. olive oil
2 Tbsp. melted butter
4 cloves garlic, minced
1 tsp. dried or fresh rosemary
1 1/2 tsp. dried or 1 Tbsp. fresh marjoram
salt and pepper to taste

Preparation

Preheat the oven to 375\u00b0.
Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic and herbs. Cover tightly with aluminum foil and bake for 35 minutes.
Uncover and turn the vegetables with a large spoon.
Add salt and pepper and roast at 425\u00b0 for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned.
Serves 5.