So this recipe does take some time in chopping the veggies, but it is so worth it. Also, don't substitute dried herbs for the fresh ones. They just shrivel up and burn, leaving a yucky flavor.
Roasted Vegetables
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Yields: 12 servings
1 small zucchini squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
10 baby carrots, cubed
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
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.
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. Put the root vegetables (potatoes & carrots) in one bowl & the more delicate vegetables (peppers & zucchini) in another bowl, then I divided the oil/vinegar/herb mixture between the two bowls. I put the root vegetables in the oven first & let them roast for 30 minutes before adding the other vegetables at the last 10 or 15 minutes. That way they stay bright colored & didn't get mushy.
