Roasted Vegetables

medium bell peppers (cored, chopped into 1-inch pieces (I used 1 red 1 yellow))

medium carrots, (peeled and sliced into 1/4-inch thick slices)

small zucchini, (end trimmed, sliced through the length then cut into 1/2-inch pieces)

medium broccoli crown, (cut into small florets (reserve stem for another use))

medium red onion, (peeled and cut into 1-inch chunks)

olive oil

Italian seasoning

garlic, (minced)

Salt and freshly ground black pepper

grape tomatoes ((optional))

fresh lemon juice