Roasted Vegetables

Name: Roasted Vegetables
Total time: 1 h
Ingredients: 2 cup broccoli florets; 2 cups cremini mushrooms; 2 cups chopped butternut squash; 1 zucchini, sliced and quartered; 1 yellow squash, sliced and quartered; 1 red bell pepper, chopped; 1 red onion, chopped; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar, or more, to taste; 4 cloves garlic, minced; 1 ½ teaspoons dried thyme; Kosher salt and freshly ground black pepper, to taste

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Total: 60

Servings: 6

Step 1

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Step 2

Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.

Step 3

Place into oven and bake for 12-15 minutes, or until tender.*

Step 4

Serve immediately.

Roasted Vegetables

Total: 60

Servings: 6

Ingredients

Instructions

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