Roasted Vegetables

Roasted Vegetables 

8 zucchini, peeled and
     chopped1 eggplant, peeled and
     diced8 carrots, diced16 cherry tomatoes2 red onions, sliced1 red bell pepper, sliced1 yellow bell pepper,
     sliced8 tablespoons olive oil1 teaspoon dried
     rosemary1 teaspoon dried thyme2 bay leaves, crushed1 teaspoon dried oregano2 cloves garlic, minced2 tablespoons fresh
     lemon juice1 teaspoon grated lemon
     zestsalt and pepper to taste



In a large bowl mix the zucchini, carrots,
eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme,
bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover
and chill for at least 2 hours, and preferably overnight. Preheat oven to 400
degrees. On a large roasting pan, roast the vegetables, uncovered, for 20
minutes, or until the tomatoes have split and the edges of some of the
vegetables are starting to crisp. Remove from the oven and stir before
returning to the oven for another 20 minutes. At this time reduce heat to 200
degrees and continue cooking until vegetables are tender, turning every 20
minutes.