Oven Roasted Vegetables

Katrina Freed

By
@Kat19702

Fresh and tasty!


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Comments:

Serves:

6 - 8

Prep:

15 Min

Cook:

40 Min

Method:

Roast

Ingredients

3
yukon potatoes
2
sweet potatoes
1
small yellow squash
2
red bell peppers
1
red onion
1 tsp
dried thyme
2 Tbsp
chopped fresh rosemary
1/4 c
olive oil
2 Tbsp
balsamic vinegar
salt and pepper to taste

Directions Step-By-Step

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

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Vegan
Other Tags: For Kids, Healthy