OVEN ROASTED VEGETABLES

Name: OVEN ROASTED VEGETABLES
Prep time: 10 min
Cook time: 40 min
Yield: 4
Ingredients: 1/2 small butternut squash (peeled and cut into 1/2 inch cubes); 1 medium beetroot (peeled and cut into 1/2 inch cubes); 1 medium zucchini (cut into 1/3 inch half-circles); 1 medium summer squash (cut into 1/3 inch half-circles); 1 medium red onion (peeled, quartered, and separated into pieces); 1 large red bell pepper (cut into medium pieces); 1/4 cup of extra virgin olive oil; 1/4 cup balsamic vinegar; 1 tbsp. fresh rosemary (finely chopped); 1/2 tbsp. dried Italian herbs; Salt and pepper (to taste)

OVEN ROASTED VEGETABLES was pinched from <a href="https://cooktoria.com/roasted-vegetables/" target="_blank" rel="noopener">cooktoria.com.</a>

"This is the easiest, simplest, and tastiest Oven Roasted Vegetables you’ll ever try. Perfectly seasoned and colorful, they are healthy and full of flavor!..."

INGREDIENTS

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1/2 small butternut squash (peeled and cut into 1/2 inch cubes)

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1 medium beetroot (peeled and cut into 1/2 inch cubes)

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1 medium zucchini (cut into 1/3 inch half-circles)

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1 medium summer squash (cut into 1/3 inch half-circles)

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1 medium red onion (peeled, quartered, and separated into pieces)

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1 large red bell pepper (cut into medium pieces)

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1/4 cup of extra virgin olive oil

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1/4 cup balsamic vinegar

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1 tbsp. fresh rosemary (finely chopped)

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1/2 tbsp. dried Italian herbs

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Salt and pepper (to taste)

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