Balsamic Roasted Vegetables Recipe
Juicy and delicious cubed vegetables with balsamic vinegar and rosemary. Try this veggie meal right now. Great for any occasion. It's light and savory. Vegan-friendly.
- 2 cups butternutsquash cubed
- 1 cup broccoliflorets cubed
- 1 smallred onion chopped
- 1 smallzucchini chopped
- 2 garliccloves minced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tbsp balsamicvinegar
- Salt and freshlyground black pepper to taste
In a large mixing bowl combine olive oil, rosemary, vinegar, pepper, and salt. Stir to combine. Stir in prepared vegetables, mix to coat evenly.
Evenly spread on a parchment-lined baking sheet.
Place on 1-inch rack and cook on High power (350 F) for about 15 minutes. Flip vegetables and cook for another 15 minutes or until squash is just softened.