Roasted Vegetables

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Ingredients:

  • 2 Carrot (medium, chopped)
  • 2 Zucchini (medium, chopped)
  • 2 Yellow Squash (medium, chopped)
  • 2 cups Mushrooms (chopped)
  • 1/2 cup of Onions ( sliced)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsps Balsamic Vinegar
  • 1 tsp Oregano (dried)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Directions:

  1. Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
  2. Arrange the chopped veggies on the baking sheet. Drizzle with oil, vinegar, oregano, salt and pepper. Toss until everything is well coated.
  3. Roast in the oven for 25 to 30 minutes, or until very tender, stirring once about halfway through.
  4. Remove from oven and transfer to a bowl. Enjoy!

Serves 4

Takes 40 minutes

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Patty Martin

Registered Dietitian Nutritionist

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