Roasted Vegetables
Prep time:
Cook time:
Total time:
Serves: 3-4
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary or 1 teaspoon dry rosemary
  • 1 teaspoon salt
  • Ground black pepper to taste
  • 2 tablespoon balsamic vinegar
  • 1 cup of broccoli florets, cut into bite sizes
  • 1 cup of cauliflower florets, cut into bite sizes
  • 1 cup of crimini (baby bella) mushrooms, thick slices
  • 1 cup of butternut squash, diced
  • 1 red bell pepper (red capsicum), chopped
  • 1 small eggplant, diced
  1. Preheat oven to 450F (230C)
  2. In a ziploc bag add 2 tablespoon of olive oil, 1 teaspoon of salt, sprinkle of pepper, balsamic vinegar and 1 tablespoon or a piece of fresh rosemary. Seal the bag and use fingers to press and rub the rosemary to infuse the oil with it. Set that aside.
  1. Line tray with baking paper, add all the vegetables with the rosemary infused olive oil dressing and toss until the vegetables are lightly coated.
  2. Layout vegetables in single layer making sure not to overcrowd it.
  3. Place into oven and bake at 450F (230C) for 15 minutes or until tender and slightly brown
  4. Serve immediately
Do not crowd the vegetables or they will steam instead of roast.
If cooking for children, you may want to replace the balsamic vinegar with 2 tablespoons of lemon juice instead and sprinkle some parmesan cheesen on top for added flavor.
Recipe by VeggieCravings at