roasted vegetables
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.
prep time
15 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- 3 medium yellow squash, sliced
- 2 medium red bell pepper, seeded and diced
- 8 - red potatoes (small to medium in size) cubed
- 1 package mushrooms, sliced
- 1 - red onion, quartered
- 1/2 tablespoon minced garlic
- 1 tablespoon rosemary, chopped
- 1/2 tablespoon thyme leaves
- 1/2 tablespoon basil
- 1/2 cup olive oil, extra virgin
- 4 tablespoons balsamic vinegar
- - salt and ground pepper to taste
How To Make roasted vegetables
-
Step 1Preheat oven to 475 degrees F (245 degrees C)
-
Step 2In 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.
-
Step 3In 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.
-
Step 4Roast for 40 to 50 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#side dish
Keyword:
#vegetables
Keyword:
#Healthy food
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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