Roasted Vegetables

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

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)

Directions

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.