Roasted Vegetable Medley Recipe |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 7 |
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Ingredients:
3 yukon gold potatoes cut into small wedges |
2 medium sweet red peppers cut into 1-inch pieces |
1 small butternut squash peeled and cubed |
1 medium sweet potato peeled and cubed |
1 medium red onion cut into wedges |
1 1/2 tablespoon(s) olive oil |
2 tablespoon(s) balsamic vinegar |
2 teaspoon(s) dried rosemary crushed |
1 teaspoon(s) dried thyme |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
Directions:
1. In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.
2. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring occasionally.
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