Fat-Free Lemon Herb Roasted Veggies - cooking recipe

Ingredients

Veggies
2 medium tomatoes, thickly sliced
1/2 large green bell pepper, seeded,quartered
1/2 medium onion, thickly sliced
1/2 cup potato, peeled,cut into wedges
1/4 cup eggplant, thickly sliced
1/2 cup cucumber, peeled,thickly sliced
Marinade
1 -2 teaspoon lemon juice concentrate (or more)
1/4 cup water
1/8 teaspoon dried parsley
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon thyme
1/8 teaspoon oregano
1/4 teaspoon salt
paprika (to taste)
black pepper (to taste)
cooking spray

Preparation

Peel and chop the veggies as directed and place them in a large ziplock bag.
In a non-metallic bowl, mix together the marinade ingredients and mix well.
Pour the marinade into the ziplock bag, seal it, and shake it well such that all the veggies are coated with the herb marinade.
Let it sit for at least 30 minutes (45 minutes to 1 hour is preferable).
Preheat oven to 200 degrees Celcius (392 degrees Fahrenheit).
Spray a casserole dish or baking sheet lightly with cooking spray.
Remove the veggies from the ziplock bag and arrange them on the dish/tray.
Bake on the top rack of the oven for 35 to 40 minutes, or until the veggies are as done as you want them; turn once or twice during baking.
Alternately, you can also grill the veggies in skewers, I prefer that way!
After they're done, pile the veggies onto a large plate, season with extra salt and pepper if required, pour yourself a tall glass of cold fruit juice, and sit down to a shockingly healthy and light lunch!