Roasted Vegetable Medley

Prep: 45 minutes

Cook Time: 40 minutes

Servings: 12

Ingredients:

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

Instructions:

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

Calories: 123

Total Fat: 4.7 grams

Cholesterol: 0 mg

Sodium: 45 mg

Carbohydrate: 20 grams

Dietary Fiber: 3.1 grams

Protein: 2 grams