Roasted Rainbow Veggies
A colorful dish flavored with balsamic vinegar and roasted without oil for extra crunch. (Photo source: Simple Vegan Blog)
Adapted from Simple Vegan
Yield: 4 servings | Time: 30 minutes |
Ingredients
2 cups chopped bell peppers (red, orange, green)
1 cup chopped carrots
1 cup chopped potatoes (sweet potato, purple, or yellow)
1 cup chopped zucchini
1 cup broccoli florets
1 cup chopped red onions
2 tablespoons dried thyme
Balsamic vinegar to taste
Salt and pepper
Preparation
Cook's Note: Feel free to use your favorite veggies, herbs or spices. Tamari, soy sauce, lemon or lime juice, and any other type of vinegar can be used in place of the balsamic.
Preheat the oven to 400F.
Place the chopped vegetables onto a baking sheet, add the thyme, salt and pepper, and balsamic vinegar to taste.
Bake for about 25 minutes or until the vegetables are slightly browned.
Recommended Pairings
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