HERB-ROASTED VEGETABLES

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HERB-ROASTED VEGETABLES image

Categories     Side     Roast     Healthy

Yield about 9 3/4 cup

Number Of Ingredients 16

2-1/2 C (1/2 inch thick) sliced zucchini
1-1/2 C (1 inch square)cut red bell pepper
1-1/2 C (1/2 inch thick) sliced yellow squash
1 C (1-inch)cut green beans
1 C (1/2 inch thick)sliced carrots
3 Tbsp balsamic vinegar
1 1/2 Tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 dried thyme
1/2 tsp dried tarragon
1/2 tsp dried parsley
1/2 tsp dried rosemary
Salt & Pepper to taste
4 garlic cloves, thinly sliced
2 Medium onion, peeled and quartered

Steps:

  • 1. Preheat oven to 425 degrees 2. Place all ingredients in a 13 x 9 inch baking dish; stir well to coat. Cover and bake at 425 degrees for 40 minutes or until vegetables are tender.

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