Normally I love to eat roosted chicken or lam and I make sure that I always have some marinade meat in my freezer all the time, and I normally keep the marination light so if kids want to eat it, and if I have to add spices in the then I add when I put it in the baking tray which work for me, but that does not mean that I don’t like vegetables, I roast them for diner, in fact I make sure that my family eat healthy meal at least 5 times a week, if not in lunch then in dinner and if not in dinner then as a supper and I love trying different recipes, specially Roasted Vegetables With Olive Oil and Balsamic Vinegar since we all know vegetables are healthy and olive oil is very good and I like to add some Balsamic Vinegar with my food since it is one of the best antioxidants which make it best for your summer food when we all soak all the sunrays possible, so are you ready to make my favorite Roasted Vegetables With Olive Oil and Balsamic Vinegar.
Roasted Vegetables With Olive Oil
When you don’t have time to make a fancy food you make casserole dishes and if you have some fun seasonal vegetables in your hands then what else do you need to enjoy a yummy meal? The dish we are going to make today, Roasted Vegetables With Olive Oil and Balsamic Vinegar is absolutely simple to prepare and it is not only very healthy and yummy, it has millions of benefits too and you can actually make it a day ahead and it will look absolutely yummy on the day you need to serve it, you just need to reheat before serving and no one can tell that it was not freshly made and you don’t really need to use balsamic vinegar if you don’t like it, you can try lemon juice and you can add any vegetable you want and skip any ingredients you don’t like, try baked potatoes, they taste yumm with Roasted Vegetables With Olive Oil and Balsamic Vinegar.
Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
One squash small butternut cubed Two large red bell peppers, seeded and diced One sweet potato, peeled and cubed Three gold potatoes, small cubed One red onion, quartered One tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary Half cup of olive oil 2 tablespoons balsamic vinegar or lemon juice Salt and black pepper according to your taste Instructions to make Roasted Vegetables With Olive Oil and Balsamic Vinegar.
First of all preheat oven to 475 degrees F. now take a large bowl and mix squash, red bell peppers, sweet potato, and Yukon Gold potatoes and then separate the layers of red onion quarters and mix all of them well, now take a small bowl and mix thyme, rosemary, olive oil, vinegar, salt, and pepper and take small beater and toss the mixture well and then pour it all over the vegetables until they are coated and then mix with a big spoon and then spread it over roasting pan Now you need to roast it for 35 to 40 minutes in the preheated oven and keep stirring after every 10 minutes, or until vegetables are cooked through and browned and look juicy and shiny and server warm and you can serve some mint and coriander sauce with it. Enjoy my favorite Roasted Vegetables With Olive Oil and Balsamic Vinegar.