This easy casserole dish of roasted vegetables is a recipe that you will want to use often. Even the pickiest of eaters will love the mixture of flavors that come through with this dish. You can find a wide variety of fresh vegetables at your local farmer’s market and most supermarkets now carry outstanding assortments of vegetables year round. You only need to have a sharp knife and a good baking sheet on hand to create this excellent meal.
You can easily make a few substitutions to this recipe. Swap out the balsamic vinegar for lemon juice and you will have a tarter taste. Yukon gold potatoes can be replaced with sweet potatoes or baking potatoes. I like to use 3 colors of peppers when I make this dish, it really adds to the visual appeal. Make this dish a day or two ahead and then reheat when you are ready to serve. Just make sure you don’t over bake.
Ingredients For Roasted Vegetables
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan or baking sheet.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Roasted vegetables are a great way to add flavor and color to a meal. I have also found that this is a good, and maybe sneaky, way to get my kids to eat vegetables. They taste great, look good and can be mixed with other foods.