Roasted Vegetables
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.82 out of 5 stars
(43)
Ingredients
6 servings
- 2 cups 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 ½ teaspoons dried thyme
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
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.
Step 3
Place into oven and bake for 12-15 minutes, or until tender.
Step 4
Serve immediately.
Step 5
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Chef's notes
*Baking time may need to be adjusted depending on the thickness of the vegetables.
