HomeVeg/Non Veg Roasted Vegetables

Roasted Vegetables

Posted in : Veg/Non Veg on by : Simmi Iyer

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead – just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes

  • Ingredients
  • 1 small butternut squash, cubed
  • 2 medium (blank)s red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 medium (blank)s Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch salt and freshly ground black pepper


  • Step 1…Preheat oven to 475 degrees F (245 degrees C).
  • Step 2…In a large bowl, combine the squash, red bell peppers, sweet potato, and potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  • Step 3…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.
  • Step 4…Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.


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