These roasted vegetables are one of the quickest, easiest and healthiest recipes you can throw together, and boy are they so delicious! One of the best ways to enjoy veggies even for vegetable haters. The balsamic vinegar really adds a pop to this dish.
Ingredients:
1 zucchini – sliced and quartered
1 yellow squash – sliced and quartered
2 cups broccoli – cut into florets
1/2 red onion – diced
1 bell pepper – chopped
5 ounces mushrooms – halved
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/4 teaspoon thyme
salt & pepper to taste
Directions:
1. Preheat oven to 425 F (210 C).
2. Place zucchini, squash, broccoli florets, onion, pepper and mushrooms in a bowl.
3. Season with salt and pepper. Add olive oil, balsamic vinegar, and thyme. Toss to combine. 4. Toss into a medium baking dish and spread out evenly.
5. Bake in the preheated oven for about 13 minutes, until tender but slightly crisp. Enjoy!