Roasted Vegetables

Roasted-Vegetables-with-Fresh-Herbs-3862-640x428

This dish features a medley of seasonal vegetables that is quite easy to prepare. It is quick to make and serves many. This dish will please the whole family while getting them to eat a bit more healthy. Try baking this dish the day before to have quick delicious vegetables the next day. These roasted vegetables reheat very well. Image Credit: tsgcookin.com

Ingredients

  • 4 Red Potatoes – Diced
  • 1 Sweet Yellow Onion – Diced
  • 1 Small/Medium Butternut Squash – Cubed
  • 1 Sweet Potato – Diced
  • 2 Red Peppers – Seeded and Diced
  • 1 Zucchini – Peeled and Diced
  • 1 Yellow Squash – Peeled and Diced
  • 3 Tablespoons Fresh Rosemary
  • ½ Tablespoon Salt
  • ½ Tablespoon Pepper
  • 1/3 Cup Olive Oil
  • 3 Tablespoons Balsamic Vinegar

Instructions

  1. Preheat Oven to 450 degrees Fahrenheit
  2. Wash all of your vegetables thoroughly and dice/cube them as required.
  3. Place the cut vegetables in a large glass baking dish.
  4. In a small bowl, mix your olive oil, salt, pepper, rosemary, and balsamic vinegar.
  5. Once thoroughly mixed, pour over your vegetables and mix well in the large glass baking dish.
  6. Cook for 30-45 minutes or to your desired vegetable tenderness. Stir vegetables occasionally.
  7. Let cool and serve!