Prep: 45 minutes
Cook Time: 40 minutes
1 Yellow squash, cut into ½ inch slices
1 Zucchini, cut into ½ inch slices
1 Red pepper, seeded and chopped
1 Green pepper, seeded and chopped
1 Sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
4 Carrots, peeled and sliced
1 Red onion, quartered and separated
1 Tbsp chopped thyme
2 Tbsp chopped rosemary
¼ cup olive oil
2 Tbsp balsamic vinegar
salt and freshly ground pepper to taste
Preheat oven to 475 degrees.
In a large bowl, combine the first eight ingredients (all the veggies).
In a small bowl, stir together the thyme, rosemary, olive oil, vinegar, salt and pepper.
Toss with oil mixture with vegetables until they are coated.
Spread evenly in a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts per One Serving
Total Fat: 4.7 grams
Cholesterol: 0 mg
Sodium: 45 mg
Carbohydrate: 20 grams
Dietary Fiber: 3.1 grams
Protein: 2 grams
7401 N. Kelley Ave.
Oklahoma City, OK 73111
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