Scribd Logo
Upload

Welcome to Scribd!

  • 60 views

    Christine Bata: Ingredients

    Uploaded by

    Zie Bea
    This recipe calls for roasting a medley of vegetables including potatoes, sweet peppers, butternut squash, and sweet potato seasoned with olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper. The vegetables are tossed to coat with the oil and vinegar mixture then roasted in the oven at 425 degrees until tender, about 30-40 minutes. The roasted vegetable medley makes 7 servings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Christine Bata: Ingredients

    Uploaded by

    Zie Bea
    60 views2 pages
    This recipe calls for roasting a medley of vegetables including potatoes, sweet peppers, butternut squash, and sweet potato seasoned with olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper. The vegetables are tossed to coat with the oil and vinegar mixture then roasted in the oven at 425 degrees until tender, about 30-40 minutes. The roasted vegetable medley makes 7 servings.

    Original Description:

    ssaasassa

    Original Title

    Christine Bata

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe calls for roasting a medley of vegetables including potatoes, sweet peppers, butternut squash, and sweet potato seasoned with olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper. The vegetables are tossed to coat with the oil and vinegar mixture then roasted in the oven at 425 degrees until tender, about 30-40 minutes. The roasted vegetable medley makes 7 servings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    60 views2 pages

    Christine Bata: Ingredients

    Uploaded by

    Zie Bea
    This recipe calls for roasting a medley of vegetables including potatoes, sweet peppers, butternut squash, and sweet potato seasoned with olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper. The vegetables are tossed to coat with the oil and vinegar mixture then roasted in the oven at 425 degrees until tender, about 30-40 minutes. The roasted vegetable medley makes 7 servings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Christine bata

    Roasted Vegetable Medley Recipe

    Ingredients

    3 medium 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 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

    Directions
    1.

    Preheat 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.

    2.

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

    You might also like