Roasted Vegetables

Name: Roasted Vegetables
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 cup broccoli florets; 2 cups cremini mushrooms; 2 cups chopped butternut squash; 1 zucchini, sliced and quartered; 1 yellow squash, sliced and quartered; 1 red bell pepper, chopped; 1 red onion, chopped; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar, or more, to taste; 4 cloves garlic, minced; 1 ½ teaspoons dried thyme; salt to taste; pepper, to taste

4 steps

Prep:25minCook:15min

Updated at: Tue, 15 Aug 2023 20:33:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories106.4 kcal (5%)

Total Fat5.3 g (8%)

Carbs13.6 g (5%)

Sugars5.6 g (6%)

Protein3.4 g (7%)

Sodium148.5 mg (7%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 cupbroccoli florets

2 cupscremini mushrooms

2 cupsbutternut squash

2 tablespoonsolive oil

2 tablespoonsbalsamic vinegar

or more, to taste

4cloves garlic

minced

1 ½ teaspoonsdried thyme

Instructions

Step 1

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Step 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.

Step 3

Place into oven and bake for 12-15 minutes, or until tender.*

Step 4

Serve immediately.