Roasted Vegetable Medley

Roasted Vegetable Medley

• Prep Time: 25 min
• Cook Time: 30 min
• Yield 7 servings

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 of 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°.
2. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion.
3. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
4. Transfer to two greased 15x10x1-in. baking pans.
5. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts

• Serving size1 cup
• 152 calories
• 6g fat (1g saturated fat)
• 0 cholesterol
• 347mg sodium
• 24g carbohydrate (7g sugars, 4g fiber)
• 2g protein.
• Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.