Roasted Vegetables
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- Preheat oven to 450 degrees.
- Place chopped vegetables in a large bowl.
- Add olive oil and toss to coat.
- Add balsamic vinegar, soy sauce, and all spices.
- Toss again to coat.
- Spray a baking sheet with nonstick spray.
- Spread the vegetables out on the baking sheet and roast 40 minutes or until desired tenderness.
- Flip vegetables about three times while baking to ensure even cooking.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/roasted-vegetables/
3.5.3208