Name: Mediterranean Roast Vegetables
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Potatoes, diced - 6 large; Red bell peppers, diced - 2; Fennel bulb, diced - 1; Zucchini, diced - 1; Garlic - 6 cloves; Olive oil - 6 tablespoons; Salt - 2 teaspoons; Vegetable bouillon powder - 2 teaspoons; Chopped fresh rosemary - ¼ cup; Balsamic Vinegar - ½ cup

Ingredients for - Mediterranean Roast Vegetables

1. Potatoes, diced 6 large

2. Red bell peppers, diced 2

3. Fennel bulb, diced 1

4. Zucchini, diced 1

5. Garlic 6 cloves

6. Olive oil 6 tablespoons

7. Salt 2 teaspoons

8. Vegetable bouillon powder 2 teaspoons

9. Chopped fresh rosemary ¼ cup

10. Balsamic Vinegar ½ cup

How to cook deliciously - Mediterranean Roast Vegetables

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.

3 . Stage

Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.