Tangy Roasted Vegetables

Lovin’ all these summer vegetables and a few quarters of red potato roasted in a sweet & sour herb marinade. For me this is a main dish when sprinkled with small dollops of cream cheese. This is one of the best tastes in roasted vegetables, guaranteed.

Recipe

Preheat oven to 400 degrees F

4 Medium red potatoes-skins on, cut in fourths
1 Medium eggplant-cut across in 1″ slices-each slice then cut into eighths as a pie so each piece has skin 1 Each red, orange, yellow, green bell pepper-seeded and cut into pieces at least 1 1/2 to 2 inches in size
1 Medium zucchini-cut in half and then sliced 1 inch across
6 Medium Roma tomatoes-if large cut in half
1 Large red onion-pick flat ones for sweetness-peel removed-cut in half and then cut across every 1/4 inch to make strips

Optional: To serve, dot with cream cheese, Italian parsley or basil for garnish

Place prepared veggies in a large bowl. Pour marinade over all and mix. You may need to do this in batches to be able to thoroughly mix well. I don’t recommend doing this in your roasting pan … It just doesn’t coat as well.

After drenched in marinade single layer in large roasting pan. Roast for 45 minutes up to a hour until golden and edges may be browned. We like ours more brown than golden.

For a main dish (serves 4) dot each serving with cream cheese and garnish with chopped parsley or sliced basil.

Marinade:

1/4 Cup olive oil
1/4 Cup seasoned rice vinegar (seasoned means with added sugar-can be bought this way … some rice vinegars have garlic-not recommended for this recipe)
1 Generous teaspoon of each: dried basil, dried thyme, dried rosemary
1/4 Teaspoon or to taste, salt and lemon pepper
Generous 1/4 teaspoon smoky paprika
1/4 Teaspoon red pepper flakes (optional)

Mix well. Taste and add as needed.