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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rainbow Roasted Vegetables Recipe

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This recipe for Rainbow Roasted Vegetables is from Your Mama's Keepsake CookBook, 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:  
1 2/3 cup chopped red bell peppers (250 g)
2 cups chopped carrots (250 g)
1 1/3 cup chopped yellow bell peppers (200 g)
1 2/3 cup chopped zucchini (250 g)
1 cup broccoli florets (100 g)
1 cup chopped red onions (200 g)
1 tbsp dried thyme
Balsamic vinegar to taste
Directions:
Directions:
Preheat the oven to 400 ºF or 200 ºC.
Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
Bake for about 25 minutes or until the vegetables are cooked.
Store the veggies in a sealed container in the fridge for 3 to 4 days.

 

 

 

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