3 cloves Garlic, minced
1 T. minced fresh rosemary or oregano

1 tsp. Salt

1/2 tsp. Pepper

1/2 of a small eggplant, quartered lengthwise and cut into 1/2-inch-thick slices

1 medium red or green sweet pepper, cut into 1/2-inch-wide strips

In a 13x9x2-inch baking pan combine potatoes, carrots, and onion. In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, salt, and pepper. Drizzle over vegetables in baking pan; toss to coat. Roast, uncovered, in a preheated 450° oven for 30 minutes, stirring occasionally. Remove from the oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast about 15 minutes more, or till vegetables are tender and brown on the edges, stirring occasionally.