Roasted Vegetables

By á-47880

Ingredients

• 2 cup broccoli florets
• 2 cups cremini mushrooms
• 2 cups chopped butternut squash
• 1 zucchini, sliced and quartered
• 1 yellow squash, sliced and quartered
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar, or more, to taste
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried thyme
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Preheat oven to 425 degrees 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.*