Roasted Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 medium-sized zucchini, sliced thin
  • 2 medium-sized squash, sliced thin
  • 4-6 carrots, peeled and chopped into small pieces
  • 2 red peppers, chopped
  • ¼ cup olive oil
  • 1 tbs. balsamic vinegar
  • 1 tbs. soy sauce
  • ½ tsp. rosemary, dried (or 1 tsp. fresh)
  • ½ tsp. thyme, dried (or 1 tsp. fresh)
  • 1 tsp. garlic powder
  • ½ tsp. oregano
  • 1 tsp. salt
  • 1 tsp. pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Place chopped vegetables in a large bowl.
  3. Add olive oil and toss to coat.
  4. Add balsamic vinegar, soy sauce, and all spices.
  5. Toss again to coat.
  6. Spray a baking sheet with nonstick spray.
  7. Spread the vegetables out on the baking sheet and roast 40 minutes or until desired tenderness.
  8. Flip vegetables about three times while baking to ensure even cooking.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/roasted-vegetables/