Description
A recipe for Roasted Vegetable Medley

Ingredients

• 1 green pepper, cut into 1 1/2-inch slices
  
• 1 red pepper, cut into 1 1/2-inch slices
  
• 1 medium-size sweet potato, cut into wedges
  
• 2 carrots, cut into 1/4-inch slices
  
• 1 small cauliflower, cut into 3/4-inch pieces
  
• 1 sweet onion, cut into wedges
  
• 6 whole garlic cloves, peeled
  
• 3 tablespoons olive oil, divided
  
• 1 tablespoon fresh rosemary, chopped, or 1/2 teaspoon dried
  
• 1 tablespoon balsamic vinegar
  
• 3/4 teaspoon salt, divided
  
• 2 zucchini, peeled, cut into 3/4-inch pieces
  
• 6 white mushrooms, quartered
  
• 1 tablespoon fresh basil, chopped

Preparation
Preheat oven to 400°F. In large bowl, place green and red pepper, sweet potato, carrots, cauliflower, onion and garlic with 2 tablespoons oil, rosemary, vinegar and 1/2 teaspoon salt; toss thoroughly to coat. Spread loosely in oiled baking dish; roast until vegetables are almost tender, about 20 minutes, stirring once. Toss zucchini and mushrooms with remaining oil and salt; add to baking dish, stirring to distribute evenly. Roast 10 to 15 minutes more, until all vegetables are tender and fragrant. Remove from oven; toss fresh basil with vegetables and serve in baking dish.

Nutrition
no information available

Serves
Serves 4

Variations
no information available