Roasted Vegetables
Kathy D. shared this recipe on her blog: When I take this for potluck, I get it all cut up and mixed together the day before and keep it covered in the refrigerator. Then, the next morning, all I have to do is dump it into the baking dish and roast. After the dish is all cooked, I transfer it all to a crockpot and keep it on warm until we are ready to eat.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
roast
gluten free
vegetables
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon dried thyme
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 1 butternut squash cubed
- 3 or 4 white or gold potatoes
- 1 sweet potato peeled and cubed
- 1 red onion chopped in large chunks
- 1/2 to 1 teaspoon rosemary
- about 1/4 cup olive oil
- 2 cups fresh mushrooms
- Carbohydrate 30.3144502668671 g
- Cholesterol 0 mg
- Fat 0.347914389336228 g
- Fiber 5.38529374615983 g
- Protein 3.20295342840218 g
- Saturated Fat 0.0702521113187825 g
- Serving Size 1 1 Serving (277g)
- Sodium 29.3741687842343 mg
- Sugar 24.9291565207073 g
- Trans Fat 0.12931129228748 g
- Calories 123 calories
In a very large bowl, combine all of the vegetables. In a small bowl, combine the other ingredients. Pour the contents of the small bowl over the vegetable and mix very well. Place in a very large roasting pan or baking dish. Roast in an oven preheated to 375 degrees for about an hour, stirring every 10 minutes.
