Oregano-Lemon Roasted Vegetables - Food Gardening Network
This delightful side dish pairs the earthy flavors of roasted vegetables with the bright zest of lemon and aromatic oregano.
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Cooking tools:
- Microplane
- Oven
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 4 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion), cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- Zest and juice of 1 lemon
- Salt
- pepper
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