Roasted Vegetables

As promised, here is my Roasted Vegetable recipe! This goes great with the Filet Mignon recipe I posted yesterday or really any recipe! I love vegetables and preparing them this way gives them an amazing flavor and tenderness. I don't always use the same vegetables for this recipe. I'll change it up based on what I have on hand/what I'm in the mood for. In this case, I used red peppers, zucchini, squash, and carrots. Sweet potatoes are also a great addition to this recipe.

Chop zucchini and squash into thin slices and chop the carrots and red pepper into small pieces. It's important to make sure you chop the carrots up pretty small so that they'll cook the same as your other veggies. Place all your chopped vegetables into a large bowl. Add olive oil and toss. Next add some balsamic vinegar, soy sauce, thyme, rosemary, garlic powder, oregano, salt, and pepper. Toss again to coat.

Spread vegetables onto a greased baking sheet and roast for 40 minutes at 450 degrees or until they reach desired tenderness. Flip about 3 times while baking to ensure they cook evenly. Enjoy this deliciously healthy side dish and have a great Sunday!

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Roasted Vegetables

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Serves: 4

Ingredients

2 medium-sized zucchini, sliced thin
2 medium-sized squash, sliced thin
4-6 carrots, peeled and chopped into small pieces
2 red peppers, chopped
¼ cup olive oil
1 tbs. balsamic vinegar
1 tbs. soy sauce
½ tsp. rosemary, dried (or 1 tsp. fresh)
½ tsp. thyme, dried (or 1 tsp. fresh)
1 tsp. garlic powder
½ tsp. oregano
1 tsp. salt
1 tsp. pepper

Instructions

Preheat oven to 450 degrees.
Place chopped vegetables in a large bowl.
Add olive oil and toss to coat.
Add balsamic vinegar, soy sauce, and all spices.
Toss again to coat.
Spray a baking sheet with nonstick spray.
Spread the vegetables out on the baking sheet and roast 40 minutes or until desired tenderness.
Flip vegetables about three times while baking to ensure even cooking.