Roasted Vegetables

Use any of your favorite vegetables.  The trick to making sure everything cooks evenly is to cut your vegetables in sizes based on how quick they cook.  For example onions should always be larger than carrots.

Serves 1/6

Roasted Vegetables
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Ingredients

  • 2 carrots, cut in 1" pieces
  • 2 zucchini, cut in 1" pieces
  • 2 peppers, green and red, cut in 1" pieces
  • 1 cup mushrooms, whole
  • 1 red onion, quartered
  • 1/2 butternut squash, cut in 1" pieces
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 300 degrees F. Line a baking dish with foil.
  2. Toss together the vegetable and spread in the bottom of your pan.
  3. In a small bowl combine the vinegar, oil, basil garlic, salt and pepper.
  4. Pour the sauce over the vegetable tossing to make sure everything gets coated.
  5. Bake in oven for 1 hour or until vegetables are browned and soft.
Recipe Type: Side Dishes
7.6.4
182

Preheat oven to 300 degrees F. Line a baking dish with foil.
Toss together the vegetable and spread in the bottom of your pan.

In a small bowl combine the vinegar, oil, basil garlic, salt and pepper.

Pour the sauce over the vegetable tossing to make sure everything gets coated.

Bake in oven for 1 hour or until vegetables are browned and soft.

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