Description
A delightful medley of colorful vegetables roasted to perfection, creating a flavorful and nutritious side dish that’s both versatile and easy to prepare.
Ingredients
Units
Scale
- 2 sweet potatoes, peeled and cubed
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 zucchini, halved and sliced
- 1 summer squash, halved and sliced
- 1 pint cherry tomatoes
- 1 cup snow peas
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons garlic paste
- 1 tablespoon fresh thyme, finely minced
- 1 tablespoon fresh rosemary, finely minced
- 1 tablespoon fresh parsley, finely minced
Instructions
- Preheat and Prepare: Preheat oven to 450°F. Spray a large baking sheet with cooking spray and set aside.
- Start by preheating your oven to ensure it’s hot and ready for roasting. Preparing the baking sheet with cooking spray prevents the vegetables from sticking and makes for easier cleanup.
- Roast Sweet Potatoes: Peel and cube the sweet potatoes, place them on the baking sheet, and bake for 20 minutes.
- Sweet potatoes are denser than the other vegetables, so they need extra time to cook. This initial roasting ensures they’ll be perfectly tender by the end.
- Prepare Dressing: While the potatoes are baking, whisk all dressing ingredients together in a large mixing bowl.
- Combining the olive oil, balsamic vinegar, herbs, and seasonings creates a flavorful coating that will enhance the natural taste of the vegetables.
- Coat Vegetables: Prepare the rest of the veggies and add them to the dressing mix. Once the 20 minutes have passed, remove the potatoes from the oven and add them to the bowl. Toss to coat.
- This step ensures that all vegetables are evenly coated with the delicious dressing, maximizing flavor in every bite.
- Final Roasting: Spread all the vegetables back onto the pan and roast for an additional 20 minutes.
- This final roasting period allows all the vegetables to cook together, melding flavors and achieving a perfect texture – tender inside with slightly crispy edges.
Notes
- For best results, cut vegetables into similarly sized pieces to ensure even cooking.
- Experiment with different herb combinations to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- These roasted vegetables are great served hot as a side dish or cold in salads.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 180
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
