Lemon Roasted Veggies

Take a large roasting pan- add 2 tablespoons olive oil, spread evenly coating the entire cookie sheet. Set aside. In a small bowl, stir together fresh rosemary, theme, 1 tablespoons olive oil, 1 tablespoon wine vinegar, 1/4 cup fresh lemon, and black pepper. Toss with your choice of seasonal vegetable until they are coated. Spread evenly on the large roasting pan. Roast for 25 to 40 minutes (time is dependent on type of vegetable you choose & size you cut them) in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and lightly browned.