oven roasted vegetables

Name: Oven Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 3 - yukon potatoes; 2 - sweet potatoes; 1 - small yellow squash; 2 - red bell peppers; 1 - red onion; 1 teaspoon(s) dried thyme; 2 tablespoon(s) chopped fresh rosemary; 1/4 cup(s) olive oil; 2 tablespoon(s) balsamic vinegar; - salt and pepper to taste

(1 RATING)

186 Pinches 1 Photo

Katrina Freed

Newark, DE

Updated on Apr 10, 2014

Fresh and tasty!

Rate

prep time 15 Min

cook time 40 Min

method Roast

yield 6 - 8

Ingredients

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

How To Make oven roasted vegetables

Step 1

Preheat oven to 475 degrees

Step 2

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

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

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

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

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

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

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