Lemon Garlic Roasted Summer Vegetables

2 garlic cloves, peeled but left whole
? cup lightly packed mixed fresh herbs such as basil, parsley, chives, sage and thyme
zest and juice of 1 small lemon
3 tablespoons olive oil
salt and pepper
2 medium yellow summer squash, cut into matchsticks
2 small zucchini, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 yellow bell pepper, cut into matchsticks
1 carrot, cut into matchsticks


Heat oven to 425. Lightly oil a large baking sheet.

In food processor, combine garlic, herbs, and lemon zest and finely mince. Add lemon juice and process until smooth. With processor running, add oil and process until it is fully incorporated.

In a large bowl, combine vegetables and toss with lemon-herb mixture to coat. Arrange vegetables in a single layer in pan.

Roast for about 15-20 minutes, shaking the pan occasionally, until vegetables are lightly browned. Season with salt and pepper. Serve warm or at room temperature.

from The Roasted Vegetable.