Roasted Vegetables

1
B ENGLISH

By
@freckledbeauty

A dish of vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, rosemary garlic spice for the rosemary and you can use baking potatoes or Yukon Golds if you don't have any Red potatoes on hand.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
15 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • 3 medium
    yellow squash, sliced
  • 2 medium
    red bell pepper, seeded and diced
  • 8
    red potatoes (small to medium in size) cubed
  • 1 pkg
    mushrooms, sliced
  • 1
    red onion, quartered
  • 1/2 Tbsp
    minced garlic
  • 1 Tbsp
    rosemary, chopped
  • 1/2 Tbsp
    thyme leaves
  • 1/2 Tbsp
    basil
  • 1/2 c
    olive oil, extra virgin
  • 4 Tbsp
    balsamic vinegar
  • ·
    salt and ground pepper to taste

How to Make Roasted Vegetables

Step-by-Step

  1. Preheat oven to 475 degrees F (245 degrees C)
  2. In a large bowl, combine the squash, red bell peppers, mushrooms, and red potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, basil, garlic, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 40 to 50 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Printable Recipe Card

About Roasted Vegetables

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy




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