Oven-roasted Vegetables

In a 13-by-9-by-2-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 degrees F 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.