Roasted Veggies

Ingredients

  • 2 cup broccoli florets
  • 2 cups cremini mushrooms
  • 2 cups chopped butternut squash (optional)
  • 1 zucchini, sliced and quartered
  • 1 yellow squash, sliced and quartered
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 2 tablespoons olive oil (or non-stick cooking spray)
  • 2 tablespoons balsamic vinegar, or more, to taste (optional)
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • Kosher salt and freshly ground black pepper, to taste

 

Directions

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic, and thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 12-15 minutes, or until tender.
  4. Serve immediately.

Adapted from Damn Delicious.