Roasted Vegetable Medley

Roasted Vegetable Medley

Ingredients

• 3 Yukon Gold potatoes, cut into small wedges
• 2 medium sweet red peppers, cut into 1-inch pieces
• 1 small butternut squash, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 medium red onion, cut into wedges
• 3 tablespoons California Olive Ranch® Olive Oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper

Nutritional Facts

1 cup equals 152 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 24 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

DirectionsPreheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.

1. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.

Originally published as Roasted Vegetable Medley in Country Extra January 2009, p49