oven roasted vegetables

How To Make oven roasted vegetables

• 1

  Preheat oven to 475 degrees
• 2

  Scrub potatoes and remove eyes and black spots then cut into chunks and place in large mixing bowl
• 3

  Remove seeds and veins from peppers, cut into chunks and add to bowl
• 4

  Peel sweet potatoes and squash, cut into chunks and add to bowl
• 5

  Cut red onion into quarters, peel sections apart and add to the bowl
• 6

  In a glass measuring cup, mix vinegar, oil, herbs and spices then pour over vegetables
• 7

  Toss vegetables with vinegar and oil mixture until well coated, then spread evenly in a large roasting pan
• 8

  Stir lightly every 10 minutes, and roast 35 to 40 minutes or until vegetables are cooked through and browned
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