0 Flares Twitter 0 Facebook 0 Pin It Share 0 Google+ 0 StumbleUpon 0 LinkedIn 0 0 Flares ×

Roasted Vegetables

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead – just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don’t have any Yukon Golds on hand. READY IN 55 mins!

  • Calories 123 kcal

Ingredients

Original recipe makes 12 servings

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

 

Recipe by Saundra

Categories: Low-Calorie Recipes

Comments are closed.

Recent posts

Stephan’s Broiled Salmon Pesto

Posted on Apr - 5 - 2017

Comments Off on Stephan’s Broiled Salmon Pesto

Spicy Basil Chicken

Posted on Mar - 23 - 2017

Comments Off on Spicy Basil Chicken

Peach Pork Picante

Posted on Mar - 20 - 2017

Comments Off on Peach Pork Picante

Ken’s Spicy Curry Chicken

Posted on Mar - 15 - 2017

Comments Off on Ken’s Spicy Curry Chicken