Prep:  20 minutes
Cook:  40 minutes
Serves:  6
Average: 4.1 (16 votes)
Recipe by: Sydney Markets
These delicious, no-fuss Mediterranean roasted vegetables team well with lamb, fish and chicken.

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Italian-roasted Vegetables
  1. Preheat oven to 200°C/180°C fan-forced. Place garlic, onion, capsicums, zucchini and fennel in a single layer in a large heavy-based roasting pan
  2. Drizzle vegetables with oil and toss to coat. Season with salt and
 pepper. Roast vegetables, turning once, for 30 minutes. Toss through tomatoes
 and roast for a further 10 minutes or until vegetables are just tender
  3. Combine parsley and lemon. Sprinkle parsley mixture over vegetables.
 Serve immediately or at room temperature
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