Roasted Vegetable Medley Recipe

This veggie dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests.

Yield: 7 servings ( Serving Size: 1 cup )
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Ingredients

  • 3 Yukon Gold potatoes cut into small wedges
  • 2 medium sweet red peppers cut into 1-inch pieces
  • 1 small butternut squash peeled and cubed
  • 1 medium sweet potato peeled and cubed
  • 1 medium red onion cut into wedges
  • 1 1/2 tablespoon(s) olive oil
  • 2 tablespoon(s) balsamic vinegar
  • 2 teaspoon(s) dried rosemary crushed
  • 1 teaspoon(s) dried thyme
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper

Preparation

  1. In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.
  2. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring occasionally.

December 2011

This recipe is a personal recipe added by Hiimcindy and has not been tested or endorsed by MyRecipes.

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