These roasted vegetables have totally been hitting the spot lately. I use potatoes and yellow squash, because that's what I have, but the original recipe called for butternut squash and a bunch of other stuff. Pretty much just use whatever you have.
Ingredients:
1 gallon-size ziplock bag almost full of vegetables cut into bite-sized pieces (the vegetables, not the bag)
1/3 cup olive oil
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried oregano (I always put in extra)
1 1/2 tbsp balsamic vinegar
1 tsp salt
3/4 tsp black pepper
Preheat oven to 425 degrees
Cover a cookie sheet with aluminum foil
Mix everything in the ziplock bag. Don't turn it upside down. It's a bad idea every time no matter how many times you do it.
Put them all on the cookie sheet and roast for 45-55 minutes turning every 15 minutes (or not, I always forget)
Veggies should be tender on the inside and browned on the outside. The browned part is the best.
Serve immediately
*Just as a note, I can't follow directions and don't expect you to either. You can't really mess this up. It's way yummy no matter what you do.
