Roasted Vegetables

Roasted Vegetables

While we were vacationing at Lake Tahoe we ate at a place called Spindleshanks. They had a dish called butter nut squash raviolis. I had never tried butter nut squash before as far as I knew. I really liked the taste. I used to hate squash growing up as a kid, but now I've developed a liking for it.

I found this recipe on the internet and modified it a bit. My modifications are in red.

Roasted Vegetables

http://allrecipes.com/recipe/roasted-vegetables/detail.aspx?event8=1&prop24=SR_Title&e11=roasted%20vegetables&e8=Quick%20Search&event10=1&e7=Home%20Page

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed3 4 Yukon Gold red potatoes, cubed
1 large zucchini
1 red onion, quartered

1 tablespoon chopped fresh thyme (I didn't have this.)
2 tablespoons chopped fresh rosemary (used the spice instead.)
1/4 cup olive oil

2 tablespoons balsamic vinegar (I used an equal portion of the olive oil instead.)
salt and freshly ground black pepper (We never salt or pepper anything.)

4 cloves of garlic

fresh parsley

oregano spice

celery seed spice

basil spice

Directions

1.Preheat oven to 475 degrees F (245 degrees C).
2.In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3.In a small bowl, stir together thyme, rosemary, garlic, oregano, parsley, basil, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

4.Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

finished product