Recipe and photo adapted from Food.com.
2sweet potatoes, cubed
3new potatoes, cubed
1red onion, quartered and pieces separated
2zucchini, sliced 1 inch thick
1 bag(s)(8 ounces) baby carrots
8 ozbutton mushrooms, ends of stems cut off
3 tspgarlic, minced
1/4 colive oil
2 Tbspbalsamic vinegar
2summer squash, sliced 1 inch thick
·salt and pepper ( a shake or two)
How to Make Oven-Roasted Vegetables
- Chop all the vegetables, as specified in the ingredient list.
- Mix garlic, olive oil, balsamic vinegar, salt and pepper together in a bowl; set aside.
Put the chopped vegetables in a large bowl, the pour the oil/vinegar mixture over the vegetables.
Stir until all the vegetables are coated evenly.
- Line a baking sheet or roasting pan with aluminum foil and lightly spray with cooking spray.
Spread the vegetables evenly on the pan and pour the remaining oil/vinegar mixture on top.
Roast at 450 degrees for 40 minutes, stirring every 15 to 20 minutes, or until potatoes are soft when poked with a fork.