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Rainbow Roasted Vegetables Recipe

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This recipe for Rainbow Roasted Vegetables, by , 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!

Contributor:  
Contributor:  
Tricia Graham

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 F or 200 C.
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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