Roasted Vegetables
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 3 medium yellow potatoes (peeled)
- 1 (8 ounce) bag frozen carrots
- 1⁄3 white onion
- 1 raw red bell pepper
- 1 green bell pepper
- 1 (12 ounce) package raw mushrooms
- 2 1⁄2 yellow squash
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 2 tablespoons salt
- 1 tablespoon pepper
directions
- Peel potatoes and cut into 1 inch cubes.
- Boil potatoes and carrots for 15 minutes.
- Wash and chop all other vegetables into 1 inch portions (keep layers of onions together to form 1 inch blocks).
- Layer all vegetables into 8X10 inch glass baking dish.
- Add olive oil, red wine vinegar, rosemary, thyme, and garlic powder sparingly.
- Add salt and pepper to taste and mix vegetables.
- Bake in oven on 425 degrees for 30 minutes; broil veggies for 5 additional minutes or until roasted.
- *May serve with roast, chicken, or fish.
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