Mediterranean Roast Vegetables
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 large
Potatoes (diced)6 cloves
Garlic6 tbsps
Olive Oil2 tsps
Salt2 tsps
Vegetable Bouillon (powder)1 cup
Rosemary (chopped fresh)1 cup
Balsamic VinegarDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish
3
Drizzle the olive oil evenly over the vegetables
4
Sprinkle the salt, bouillon powder, and rosemary over the top
5
Stir the mixture until the vegetables are coated
6
Bake in the preheated oven until tender, stirring occasionally, about 1 hour
7
Stir the balsamic vinegar into the vegetables; serve immediately