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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roasted Vegetable Medley Recipe

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This recipe for Roasted Vegetable Medley is from Moms Southern Recipes, 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:  
3 zucchini squash cut lengthwise into fourths, and then slice into bite size pieces
3 yellow squash sliced same as zucchini
1 red pepper cut into 1" pieces
1 red onion cut into wedges
8 ounces whole mushrooms
1 garlic clove minced
1 tablespoon balsamic vinegar (more to taste)
1 tablespoon olive oil
1 tablespoon rosemary leaves
1 teaspoon kosher salt
Directions:
Directions:
Preheat oven to 450 degrees.

Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).

Mix all of the cut up vegetables and garlic in a large bowl.

Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.

Add rosemary leaves and salt, and toss again.

Roast the vegetables for about 30-40 minutes, stirring once.
You will know the vegetables are done when they are brown on the outside edges and tender on the inside.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min

 

 

 

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