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Italian-Style Roasted Vegetables

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Ingredients

2 potatoes, cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into 1/2-inch-thick semicircles

2 sweet potatoes, peeled and cut into 1-inch chunks or sliced as above

2 carrots, peeled and cut into 1-inch chunks or cut on diagonal

1 large onion, cut into wedges

1 medium-sized zucchini, cut into 1-inch chunks or cut on diagonal into 1/2-inch-thick slices

2 bell peppers, cut into 1-inch chunks

4 tsp. olive oil

1/4 cup fresh lemon juice

6 cloves garlic, minced or pressed

3 Tbs. minced fresh rosemary

1 Tbs. minced fresh oregano

1 tsp. salt

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