Flavorful and quick, this recipe can be used with whatever seasonal vegetables you have on hand.
- Seasonal vegetables such as: squash, peppers, potatoes, onions, sweet potatoes, and mushrooms.
- 2 Tablespoons Balsamic vinegar or lemon juice. I like to use Golden Balsamic vinegar. For a variation, you can use other acids like Apple Cider vinegar, Champagne vinegar, or Red Wine vinegar.
- 1/4 cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Preheat oven to 450.
Chop veggies into bite sized pieces. Place veggies in gallon-sized resealable plastic bag. Add oil, vinegar, salt, and pepper to the bag and firmly seal. Gently turn and massage the bag until all of the veggies are thoroughly coated.
Empty veggies into a baking dish or cookie sheet. Bake for 25-30 minutes or until the veggies are roasted to your preference.