 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Use whichever vegetables you have on hand or enjoy. Ingredients:
sweet potato, peeled & cut into chunks |
potato, peeled & cut into chunks |
red pepper, seeded & cut into chunks |
green pepper, seeded & cut into chunks |
yellow pepper, seeded & cut into chunks |
zucchini, cut into chunks |
eggplant, cut into chunks |
red onion, cut into chunks |
mushroom, cut in half |
5 tablespoons olive oil (or more if needed) |
seasoning salt |
3 garlic cloves, minced |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
Directions:
1. Preheat oven to 400°F Place the olive oil and seasoning salt in a large pyrex dish and heat in the oven for 5 minutes.
2. Select the types and amount of vegetables you wish to use, add or substituting those you prefer. Add the vegetables to the hot oil, tossing to coat.
3. Bake for approximately 45 minutes. After 1/2 hour, move the vegetables around in the oil. Continue cooking until the vegetables are tender.
4. Combine the dressing ingredients and pour over cooked vegetables then refrigerate.
|
|