Name: Roasted Vegetable Medley
Prep time: 25 min
Cook time: 25 min
Yield: 7
Ingredients: 3 medium Yukon Gold potatoes, cut into small wedges -; 2 medium sweet red peppers, cut into 1-inch pieces -; 1 small butternut squash, peeled and cubed -; 1 medium sweet potato, peeled and cubed -; 1 medium red onion, cut into wedges -; 3 tablespoons olive oil -; 2 tablespoons balsamic vinegar -; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed -; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -; 1 teaspoon salt -; 1/2 teaspoon pepper -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Vegetable Medley

1. 3 medium Yukon Gold potatoes, cut into small wedges -

2. 2 medium sweet red peppers, cut into 1-inch pieces -

3. 1 small butternut squash, peeled and cubed -

4. 1 medium sweet potato, peeled and cubed -

5. 1 medium red onion, cut into wedges -

6. 3 tablespoons olive oil -

7. 2 tablespoons balsamic vinegar -

8. 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed -

9. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -

10. 1 teaspoon salt -

11. 1/2 teaspoon pepper -

How to cook deliciously - Roasted Vegetable Medley

1. Stage

Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.

2. Stage

Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.