1 medium carrot, cut into 1/4 inch slices
1 medium onion, cut into 1/4 inch slices
1 medium green bell pepper, cut into 1/4 inch slices
1 medium green bell pepper, halved
1 medium potato, cut into 1/2 inch slices
1 medium green bell pepper, halved
1 medium sweet potato, cut into 1/2 inch slices
1 medium onion, cut into 1/4 inch slices
1 medium lemon, cut into 1/4 inch slices
1 1/2 cups water, divided
1 tablespoon vegetable oil
1/4 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
Place carrots, onion, peppers and potatoes in medium bowl and sprinkle liberally with 1/2 cup water. Mix together the 1/4 cup water and oil; pour mixture into a 9x13 inch baking dish.
Bake in preheated oven for 1 hour.
While vegetables are cooking, in a small bowl, combine the 1 1/4 cup water, vegetable oil, oregano, lemon zest and 1 1/2 cup lemon juice mix. Stir together and brush all vegetables with sauce. Cover baking dish and refrigerate overnight.
Turn vegetables over and sprinkle with remaining 1/2 cup lemon juice mixture.
Bake for approximately 30 minutes.