Roasted Vegetables

Project Description

Roasted Vegetables

Yield 6 servings

Ingredients:

• 2 cup broccoli florets
• 2 cups 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 1/2 teaspoons dried thyme
• Himalayan Sea Salt and freshly ground black pepper, to taste

Instructions:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet
• 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.
• Place into oven and bake for 12-15 minutes, or until tender.*
• Serve immediately.