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.
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