Roasted Vegetables

Oh, wow, today’s Thursday.

Honestly, I kept thinking it was Thursday all week. Every day is Thursday. -_-

But today is actually Thursday, which means yesterday was Wednesday and I forgot to post this. Oops.

I made these vegetables after going on vacation with my grandmother. Hers were really good, but coated in butter and salt. I tried to do something a bit more health-conscious and they turned out very nicely.

What you’ll need:

• 1 tomato
• 1 bell peppers (any color)
• 1 sweet potato
• 2 red potatoes
• 1 zucchini
• 1 tbsp thyme
• 2 tbsps rosemary
• 1/4 olive oil
• 1/8 cup balsamic vinger
• Parmesan cheese, to taste
• salt and pepper, to taste

Step 01: Gather and clean ingredients. This actually makes quite a lot, so only double the vegetables if you’re going to have more than 5-6 people eating this. Cut vegetables into large chunks. Toss them into a 13×9 inch baking dish. Stir in olive oil and sprinkle with rosemary and thyme.

Step 02: Roast at 425°F for 45 minutes, or until vegetables are tender. For the first 30 minutes, cover with aluminum foil. Remove the foil and continue roasting for another 15. Serve!

This is a very easy side dish. We had it with chicken, but I think it would be better with beef. (Assuming you’re having meat at all.) It’s also very good on its own. The starch and carbs from the red and sweet potatoes make this more suitable as a winter dish, but for summer you could sub in something lighter like a crookneck yellow squash and maybe add some fresh basil.

Enjoy!

[yumprint-recipe id=’95’]