HERB-ROASTED VEGETABLES

HERB-ROASTED VEGETABLES image

Yield about 9 3/4 cup

Number Of Ingredients 16

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Ingredients

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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704 Fishing Chris Davis

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I'm so glad I found this recipe. It's a great way to use up leftover vegetables.

CreativeMarcia 11

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These roasted vegetables are the perfect side dish for any meal. They're healthy, delicious, and easy to make.

Shahid Khan D G Khan

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I love how versatile this recipe is. I've made it with different vegetables and herbs each time and it's always delicious.

Kritka Basnet

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These vegetables are so flavorful and satisfying. I could eat them every day.

Rock Parnaw

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I'm not a huge fan of roasted vegetables, but this recipe changed my mind. The herbs really make all the difference.

EJ 3K

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These roasted vegetables are so easy to make and they're always a hit with my family. I love that I can use whatever vegetables I have on hand.

Ntando Msomi

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I made this recipe last night and it was delicious! The vegetables were roasted to perfection and the herbs added a wonderful flavor. I will definitely be making this again.

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