Preparing Roasted Vegetables

Preheat the oven to 200°C (approximately 400°F).

Peel shallots and cut in half lengthwise or quarter. Rinse zucchini and bell pepper and trim. Cut zucchini crosswise into finger thick slices, halve bell peppers, remove seeds and ribs and cut into thick slices. Remove stems from mushrooms, rub mushroom tops with paper towels or a mushroom brush. Halve large field mushrooms as needed and leave smaller mushrooms complete. Rinse cherry tomatoes.

For the marinade, mix lemon juice and olive oil and season with salt and pepper. Peel garlic, cut into slices and add to the marinade. Rinse thyme and shake dry. Pluck the leaves from the stem and add to the marinade.

Mix vegetables, excluding tomatoes, in a bowl with the marinade. Arrange marinated vegetables on a baking sheet. Add cherry tomatoes in the bowl with the remaining marinade and toss gently.

Put vegetables on the baking sheet in the oven and cook about 20 minutes. Add tomatoes after about 10 minutes.