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:
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 allrecipes.com, 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:
- 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.