Roasted Vegetables

Name: Roasted Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups broccoli florets; 2 cups cremini mushrooms; 2 cups chopped butternut squash; 1 zucchini; 1 yellow squash; 1 red bell pepper; 1 red onion; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 4 cloves garlic; 1 ½ teaspoons dried thyme; Kosher salt and freshly ground black pepper

User Reviews

4.8

141 reviews

Excellent

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

Roasted Vegetables

Iris Warren

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

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Ingredients

Servings

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
1 red onion chopped
2 tablespoons olive oil
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

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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.

Notes

*Baking time may need to be adjusted depending on the thickness of the vegetables.
*Baking time may need to be adjusted depending on the thickness of the vegetables.