I don’t know about you guys and gals but I love me some veggies! As a kid, I would always eat my vegetables with no problem. I have tried to carry this same passion for healthy foods with my own children and so far I’ve been successful for the most part. The following recipe isn’t just for vegetables it is for roasted vegetables! These yummy veggies will really brighten up your dinner table with their colorful presentation.
This recipe has a nice mix of all kinds of veggies, spices, seasonings, and healthy fats like olive oil. You are really going to enjoy how delicious these veggies come out of the oven.
Ingredients
2 cup 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
1 red onion, chopped
2 tablespoons Bertolli olive oil
2 tablespoons balsamic vinegar, or more, to taste
4 cloves garlic, minced
1 1/2 teaspoons McCormick dried thyme
Morton Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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.
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Quick Tip: Feel free to add any veggies that you like best to this recipe. The sky is the limit!