Roasted Vegetable Medley

16 Dec

Roasted Vegetable Medley

 

I have made a vegetable medley in the past, but it was a different mix, sweet potatoes, carrots, red peppers, parsnips, Mexican grey squash, and asparagus.  This time, I used what I had just gotten from Bountiful Baskets and some things I had in my fridge, red potatoes, rainbow carrots, radishes, red onion, Mexican grey squash and yellow squash.  It ended up really good this time too, the veggies got a very sweet taste to them.

 

Roasted Vegetable Medley

What you need:

2-3 red potatoes, cut into 1-inch pieces (I left on the peels)
2-3 carrots, sliced into thin rounds
1 bunch radishes, cut in halves or fourths, depending on size
1/2 of a red onion, cut in larger wedges
1 zucchini, or Mexican grey squash, sliced into thin rounds
1 yellow squash, sliced into thin rounds
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
Olive oil

How to make it:

Preheat oven to 425 F.

Line a baking sheet with foil and spray or brush with olive oil.  Place potatoes, carrots, and radishes on the baking sheet.  Drizzle or spray with olive oil and season with half of basil, oregano, garlic salt, and pepper.  Bake in the preheated oven for 30 minutes.  Then, add the zucchini, yellow squash, and red onion to the baking sheet.  Drizzle or spray with olive oil, and season with the remaining spices. Bake again for 30 minutes, or until the vegetables have all softened.  If desired, splash vegetables with balsamic vinegar before serving.

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