Thyme Roasted Vegetables

Name: Thyme Roasted Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 2 zucchinis, halved lengthwise and cut into 1 inch (2-cm) thick slices; 1 delicata squash (sweet potato squash), halved lengthwise, seeded and cut into ½-inch (2cm) thick slices; 2 red bell peppers, cut into 1-inch (2cm) chunks; 16 plum tomatoes, halved and seeded; 5 cloves garlic, unpeeled; 2 small red onions, peeled and cut into 8 wedges each; 6 sprigs fresh thyme; 3 tablespoons (45ml) olive oil; 2 tablespoons (30ml) balsamic vinegar; Kosher salt; Freshly ground black pepper

Mary's Kitchen Crush - "Prep For Time"

Prep Time
(minutes)

Cook Time
(minutes)

Servings

Mary's Kitchen Crush/Thyme Roasted Vegetables

Ingredients

2 zucchinis, halved lengthwise and cut into 1 inch (2-cm) thick slices
1 delicata squash (sweet potato squash), halved lengthwise, seeded and cut into ½-inch (2cm) thick slices
2 red bell peppers, cut into 1-inch (2cm) chunks
16 plum tomatoes, halved and seeded
5 cloves garlic, unpeeled
2 small red onions, peeled and cut into 8 wedges each
6 sprigs fresh thyme
3 tablespoons (45ml) olive oil
2 tablespoons (30ml) balsamic vinegar
Kosher salt
Freshly ground black pepper

Steps

Heat oven to 375F (190C).
Toss zucchini, squash, bell pepper, tomatoes, garlic, onion and thyme on a large rimmed baking sheet. Drizzle with olive oil and vinegar and season with salt and pepper; toss to coat.
Roast for 35 to 40 minutes (adding 20 minutes to roasting time for browning), stirring about halfway through.
Remove the sprigs of thyme and set garlic aside and serve vegetables as is or use to make Roasted Panzanella or Roasted Tomato Veg Soup.