"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Vegatables Recipe

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This recipe for Roasted Vegatables, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Wolfe

Category:
Category:

Ingredients:  
Ingredients:  
1 small Butternut Squash - cubed
2 Red Peppers - seeded & diced
1 Sweet Potato - peeled & cubed
3 Yukon Gold potatoes - cubed
1 Red Onion - quartered
1 Tbsp chopped Fresh Thyme
2 Tbsp chopped fresh Rosemary
1/4 Cup Olive Oil
2 Tbsp Balsamic Vinegar
Salt & Pepper to taste

Directions:
Directions:
Preheat ove to 475
In large bowl combine Squash, Peppers, Sweet & Yukon Gold Potatoes. Separate the red onion into pieces and add to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt & pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 40 - 45 min, stirring every 10 min until vegetables are cooked through and browned.

Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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