These vegetables are not al dente and crisp but are cooked until soft, browned and intensely flavored. Use the recipe as a guide to experiment with other favorite vegetables; almost any fall vegetable will be delicious roasted. You can also vary the recipe by substituting other fresh herbs-alone or in combination-for the marjoram. Serve the roasted vegetables hot as a side dish with simple roasted meats or as a light vegetarian main dish. Or add a little more olive oil and some balsamic vinegar as a dressing and serve the vegetables tepid or cool.
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