Fat-free Lemon Herb Roasted Veggies

Total Time: 1 hr 30 mins Preparation Time: 50 mins Cook Time: 40 mins

Ingredients

• Servings: 1
• 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
• 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

Recipe

• 1 peel and chop the veggies as directed and place them in a large ziplock bag.
• 2 in a non-metallic bowl, mix together the marinade ingredients and mix well.
• 3 pour the marinade into the ziplock bag, seal it, and shake it well such that all the veggies are coated with the herb marinade.
• 4 let it sit for at least 30 minutes (45 minutes to 1 hour is preferable).
• 5 preheat oven to 200 degrees celcius (392 degrees fahrenheit).
• 6 spray a casserole dish or baking sheet lightly with cooking spray.
• 7 remove the veggies from the ziplock bag and arrange them on the dish/tray.
• 8 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.
• 9 alternately, you can also grill the veggies in skewers, i prefer that way!
• 10 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!