Roasted vegetables

Author: WildAJA

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Roasted butternut squash, bell pepper, green beans, broccoli

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Ingredients:

Number of portions: 6
2 Cup(s)
broccoli florets
2 Cup(s)
cremini mushrooms
2 Cup(s)
chopped butternut squash
1
zucchini, sliced and quartered
1
yellow squash, sliced and quartered
1
red bell pepper, chopped
add other varieties of veg approved for Spring (brussel sprouts, cauliflower, green beans, etc)
1
red onion, chopped
2 Tablespoon(s)
olive oil
2 Tablespoon(s)
balsamic vinegar, or more, to taste
4 Clove(s)
garlic, minced
1 ½ Teaspoon(s)
dried thyme
Kosher salt and freshly ground black pepper, to taste

Preparation:

Preparation time: 15-30 min.
  1. Preheat oven to 425° F. Lightly oil a baking sheet or coat with nonstick spray.
  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. Baking time may need to be adjusted depending on the thickness of the vegetables.

Author: WildAJA

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