Fast-roasted Mediterranean vegetables
A colorful selection of Mediterranean vegetables are fast roasted until they're tender and sweet with just a hint of smokiness.

2 bell peppers (red and/or orange)—cut into bite-size pieces
½ eggplant—cut into bite-size pieces
2 zucchini—cut into half-inch rounds
1 red onion—cut into wedges and separated
4 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 tablespoon water
1 teaspoon dried rosemary
2 cloves garlic—minced
½ teaspoon salt
½ teaspoon freshly ground black pepper

PREHEAT the oven to 250°C/500°F. PLACE the lemon juice, rosemary, garlic, water, salt, pepper and 3 tablespoons of the olive oil in a screw-top jar and shake to combine. TOSS the vegetables with the dressing in a large baking dish. ROAST for 17 minutes, then mix in the remaining tablespoon of olive oil.

Variations: Serve as a vegetable side dish, as a pizza topper, stirred into stews, pastas and risottos, or cold as a salad with baby spinach leaves, toasted pine nuts and crumbled feta cheese.