Marinated Roast Vegetables

    3 hours 40 minutes

    Succulent roasted vegetables with a sweet, smoky and herby taste. Good for a main course with noodles or as a side dish.

    108 people made this

    Serves: 4 

    • 8 zucchini, peeled and diced
    • 1 eggplant, peeled and diced
    • 8 carrots, diced
    • 16 cherry tomatoes
    • 2 red onions, sliced
    • 1 red capsicum, sliced
    • 1 yellow capsicum, sliced
    • 8 tablespoons olive oil
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • 2 bay leaves, crushed
    • 1 teaspoon dried oregano
    • 2 cloves garlic, crushed
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon grated lemon peal (zest)
    • 1 pinch salt and pepper, to taste

    Preparation:20min  ›  Cook:1hour20min  ›  Extra time:2hours marinating  ›  Ready in:3hours40min 

    1. In a large bowl mix the zucchini, carrots, eggplant, tomatoes, onions and capsicum 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.
    2. Preheat oven to 200 degrees C.
    3. On a large roasting tray 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.
    4. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 95 degrees C and continue cooking until vegetables are tender; turning every 20 minutes.

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    Reviews in English (95)


    I always thought "toss vegetables in oil, rosemary... maybe a little balsamic vinegar" and you have roasted vegetables... until I tried THIS recipe! I don't know whether it's the lemon juice, the combination of herbs or the marinating before hand, but I will NEVER make roasted vegetables any other way. You could pretty much substitute any of your favourite veggies and this dish would be a success. My husband AND kids raved about these vegetables (especially the zucchini!) Thank-you for this recipe!  -  14 Feb 2006  (Review from Allrecipes USA and Canada)


    We liked this recipe because it adjusts easily to your favourite veggies. We used zuchinni, brocolli, mushrooms, red onion, red & green peppers, baby carrots, sweet potatoes and snow peas. The stated baking time was far too long though....everything but the carrots were done in under 40 minutes. Next time I will steam my carrots first and the roast them all for 30 minutes. I like to make a huge amount so there are leftovers. Great in a pita or wrap for lunch or mixed with scrambled eggs.  -  30 Nov 2006  (Review from Allrecipes USA and Canada)


    EXCELLENT!! I made this last minute, so I didn't have time to marinade for 2 hrs or roast x 1.5hrs. I put the marinaded veggies (only marinaded x 1hr) in the microwave for a few minutes to soften them, then roasted x 40 min. I also added the parmesan cheese. It came out great - and got lots of compliments.  -  07 Mar 2004  (Review from Allrecipes USA and Canada)