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ROASTED VEGETABLES Recipe

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This recipe for ROASTED VEGETABLES is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
Salt and pepper, to taste
Directions:
Directions:
Preheat oven to 425º. Lightly oil a baking sheet.

Place vegetables in a single layer on the prepared baking sheet. Add olive oil, balsamic vinegar, garlic, and thyme. Season with salt and pepper. Gently toss to combine.

Bake for 12 to 15 minutes or until tender.

 

 

 

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