Recipe: Roasted Vegetables

Yesterday was Easter and our friends got together for a Easter potluck lunch. I was one of the last to decide what to bring and by then the options were:

goodPork loin -> good!
Lamb -> good!
Arugula salad -> good!


Rice -> out
Couscous -> out
Desserts loaded with sugar and diary -> out


So I decided to bring something that I could eat as a warm side to the meats, and brought some roasted vegetables.
It was a big success and everyone enjoyed it.

The recipe I got from, and chose that one because it sounded easy and yummy and also because it had 4 1/2 stars from over 1,000 review. The only thing I changed from the original recipe was that I added a few more variety of veggies, used a different type of potatoes and more colors of sweet peppers.

Here’s how it ended up being:

Roasted Vegetables

  • 2 zucchinis, cut into thick slices
  • 1 sweet potato, peeled and cubed
  • 1 red sweet  pepper, seeded and cut into wide squares
  • 1 green sweet pepper, seeded and cut into wide squares
  • half a bag of small red potatoes, quartered
  • 1 small bag of cubed butternut squash
  • 1 red onion, cut into big chunks, and separated into pieces
  • 2 handfuls of baby carrots
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • sea salt and freshly ground black pepper to taste


Preheat oven to 475 degrees.

In a large bowl, combine all the veggies.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted vegetables ready to be enjoyed


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