Herb-Roasted Vegetables

By dashy_65

Ingredients

• 2 1/2 cups (1/2-inch-thick) sliced zucchini
• 1 1/2 cups (1-inch-square) cut red bell pepper
• 1 1/2 cups (1/2-inch-thick) sliced yellow squash
• 1 cup (1-inch) cut green beans (about 1/4 pound)
• 1 cup (1/2-inch-thick) sliced carrot
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 garlic cloves, thinly sliced
• 2 medium onions, peeled and quartered

Details

Servings 9
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 425°.

Place all ingredients in a 13 x 9-inch baking dish; stir well to coat. Cover and bake at 425° for 40 minutes or until vegetables are tender.