Nate’s - Lunch/Dinner
Roasted Vegetables
6 servings
servings15 minutes
active time30 minutes
total timeIngredients
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.
6 servings
servings15 minutes
active time30 minutes
total time