1 medium zucchini, cut into cubes
1 pie pumpkin, peeled and cut into bite-sized chunks
1 medium sweet potato, cut into cubes
1 medium yellow squash, cut into cubes
1 large sweet onion, cut into chunks
1/4 C of The Olive Bin's Champagne Dark Balsamic Vinegar (Seasonal)
1/4 C of The Olive Bin's Extra Virgin Olive Oils
2 cloves fresh garlic, finely minced
1 tsp dried thyme
1 tsp sea salt
Freshly ground black pepper, to taste
Roasted Fall Vegetables with Champagne Balsamic
Ingredients
Directions
- Preheat oven to 400o. Line a large baking sheet with parchment paper.
- Spread vegetables in a single layer on the baking sheet.
- In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, thyme, salt, and pepper. Drizzle mixture over veggies, and then toss to coat.
- Bake for 45-55 minutes, or until tender. Remove from the oven and serve immediately.
