Marinated Vegetable Roast

Ingredients

• 1 lb. (450 g) asparagus, trimmed
• 2 (7 oz or 200 g) zucchini, thinly sliced
• 2 (7 oz or 200 g) eggplant, peeled and diced
• 2 (4 oz or 125 g) yellow bell peppers, deseeded and cut into strips
• 16 (10 g) cherry tomatoes
• 2 (2 oz or 60 g) leeks, cut into 2-inch pieces
• 4 tablespoons (2 fl oz or 60 ml) olive oil
• 1/2 teaspoon (1 g) dried rosemary
• 1/2 teaspoon (1 g) dried sage
• 1/2 teaspoon (1 g) dried oregano
• 2 (3 g) cloves garlic, crushed
• 2 tablespoons (1 fl oz or 30 ml) fresh lemon juice
• 1 teaspoon (3 g) grated lemon zest
• Kosher salt and pepper, to taste