Oven-Roasted Vegetables
"This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!..."
INGREDIENTS
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2 sweet potatoes, cubed
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3 new potatoes, cubed
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1 red onion, quartered and pieces separated
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2 zucchini, sliced 1-inch thick
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2 summer squash, sliced 1-inch thick
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1 (8 ounce) bag baby carrots
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8 ounces button mushrooms, ends of stems cut off
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1 tablespoon fresh thyme, chopped (1 tsp. dried)
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2 tablespoons fresh rosemary, chopped (2 tsp. dried)
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1 teaspoon dried basil (optional)
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3 teaspoons garlic, minced
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1/4 cup olive oil
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2 tablespoons balsamic vinegar
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salt (a shake or two)
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black pepper (a shake or two)
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