ROASTED VEGETABLES
A dish of vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, rosemary garlic spice for the rosemary and you can use baking potatoes or Yukon Golds if you don't have any Red potatoes on hand.
Provided by B ENGLISH
Categories Vegetables
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 475 degrees F (245 degrees C)
- 2. In a large bowl, combine the squash, red bell peppers, mushrooms, and red potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- 3. In a small bowl, stir together thyme, rosemary, basil, garlic, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- 4. Roast for 40 to 50 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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