J. Lohr | Roasted Vegetables with Preserved Lemon

Ingredients

• 3 lbs. mixed seasonal vegetables, cut into large pieces (zucchini, eggplant, fennel, sweet peppers, red onions, fingerlings, etc.)
• 3 Tbsp. olive oil
• 1 Tbsp. fresh rosemary, chopped
• salt and freshly ground black pepper
• 1⁄4 cup Italian parsley, chopped
• 1 Tbsp. diced preserved lemon
• 2 cloves garlic, finely minced