Rosemary Roasted Vegetables
by Stella Zedman
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Serve these hearty roast vegetables hot with roast turkey, beef or lamb or cool in a summer salad. You can even toss them with pasta for an easy vegetarian dinner.
- 3 potatoes, white or yellow-fleshed, peeled and cubed
- 2 red or yellow sweet peppers, cut into 1-inch (2-cm) chunks
- 1 small butternut squash, peeled and cubed
- 1 large Spanish or other sweet onion, cut into 1-inch (2-cm) chunks
- 1 medium zucchini, cut into 1-inch (2 cm) chunks
- 1/2 lb. (250 g) fresh mushrooms, halved if large
- 1/4 cup (50 mL) olive oil
- 2 tbsp. (30 mL) balsamic vinegar
- 2 tbsp. (30 mL) chopped fresh rosemary (or 1 tbsp./15 mL dried)
- 1 tsp. (5 mL) salt
- 1/4 tsp. (1 mL) black pepper
- Preheat oven to 475 degrees F (250 degrees C).
- In a large bowl, toss together all the vegetables. Add olive oil, balsamic vinegar, rosemary, salt and pepper and toss again until evenly coated.
- Arrange in a single layer in a large roasting pan (or baking sheet). If necessary, use two pans to give the vegetables plenty of room to spread out and brown properly. If they're piled up, they'll steam rather than roast.
- Place in the oven and roast for 35 to 40 minutes, stirring gently two or three times or until vegetables are tender and nicely browned.
How kids can help
Help prepare vegetables for roasting (peeling, cutting up) with adult supervision.
Toss vegetables with oil and seasonings.