Nate’s - Lunch/Dinner

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 (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 1/2 teaspoons dried thyme; Kosher salt and freshly ground black pepper (to taste)

6 servings

porties

15 minutes

actieve tijd

30 minutes

totale tijd

Begin met koken

Ingrediënten

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 1/2 teaspoons dried thyme

Kosher salt and freshly ground black pepper (to taste)

Instructies

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.