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Roasted Vegetables (RECIPE)

The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!

By Jane S June 27, 2024

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Roasted Vegetables (RECIPE)

Ingredients

  • 2 cups broccoli florets
  • 2 cups cremini mushrooms
  • 2 cups chopped butternut squash
  • 1 zucchini, sliced and quartered
  • 1 yellow squash, sliced and quartered
  • 1 red bell pepper, chopped
  • 2 tablespoons extra virgin olive oil (I use Kasandrinos)
  • 2 tablespoons balsamic vinegar, or more, to taste
  • 4 cloves garlic, minced
  • 1 ½ teaspoons dried thyme
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • 1. Kosher salt and freshly ground black pepper, to taste


  • 2. 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.


  • 3. Place into oven and bake for 12-15 minutes, or until tender.


Enjoy!!


Servings : 6
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish

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