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Roasted Vegetables
4.8 from 141 votes

Roasted Vegetables

The Roasted Vegetables recipe features a colorful medley including broccoli, cremini mushrooms, butternut squash, zucchini, yellow squash, red bell pepper, and red onion. These vegetables are tossed with olive oil, balsamic vinegar, garlic, thyme, salt, and pepper, then roasted until tender, highlighting their natural flavors and achieving caramelized edges.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Course: Side Dish
Cuisine: Vegetarian

Ingredients

  • 2 cups broccoli florets
  • 2 cups cremini mushrooms
  • 2 cups butternut squash chopped
  • 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 ½ teaspoons thyme dried
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees 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.*
  4. Serve immediately.

Notes

  • Adjust baking time based on the thickness of your vegetables to ensure even tenderness.