Name: Roasted Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 C Broccoli Florets; 2 C Cremini Mushrooms; 2 C Chopped Butternut Squash; 1 Zucchini (Sliced and Quartered); 1 Yellow Squash (Sliced and Quartered); 1 Red Bell Pepper (Chopped); 1 Red Onion (Chopped); 2 Tbsp Olive Oil; 2 Tbshp Balsamic Vinegar (Or More, to Taste); 4 Cloves Garlic (Minced); 1 ½ Tsp Dried Thyme; Kosher Salt and Freshly Ground Black Pepper (To Taste)

Roasted Vegetables

Chungah Rhee

Will has never been the biggest fan of eating vegetables, but when he does, he needs a little variety to keep things exciting! This recipe is quick and easy, so it's perfect for a busy weeknight side!

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings

Equipment

Baking Sheet
Oven

Ingredients

2 C Broccoli Florets
2 C Cremini Mushrooms
2 C Chopped Butternut Squash
1 Zucchini Sliced and Quartered
1 Yellow Squash Sliced and Quartered
1 Red Bell Pepper Chopped
1 Red Onion Chopped
2 Tbsp Olive Oil
2 Tbshp Balsamic Vinegar Or More, to Taste
4 Cloves Garlic Minced
1 ½ Tsp Dried Thyme
Kosher Salt and Freshly Ground Black Pepper To Taste

Instructions

Preheat oven to 425°F. Lightly oil a baking sheet or coat with nonstick spray.
Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 12-15 minutes, or until tender.
Serve immediately.

Keyword Vegetarian

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Roasted Vegetables