roasted vegetables

freckledbeauty avatar
By B ENGLISH
from Birmingham, AL

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.

serves 12
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For roasted vegetables

  • 3 md
    yellow squash, sliced
  • 2 md
    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
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How To Make roasted vegetables

  • 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.
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