Ingredients:

  • 2 cups (300g) baby potatoes, halved
  • 1 cup (150g) carrots, sliced
  • 1 cup (150g) bell peppers, chopped (any color)
  • 1 cup (150g) zucchini, sliced
  • 4 cloves garlic, minced
  • 3 tablespoons (45ml) extra virgin olive oil
  • 1 tablespoon (15ml) balsamic vinegar
  • 1 tablespoon (15g) fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon (15g) fresh thyme, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Wash and cut all vegetables as indicated.
  3. In a large mixing bowl, combine minced garlic, olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper.
  4. Toss chopped vegetables in the marinade until fully coated.
  5. Optional - Line a baking sheet with parchment paper for easier cleanup.
  6. Evenly distribute the coated vegetables on the baking sheet in a single layer.
  7. Bake in the preheated oven for 25-30 minutes or until vegetables are tender and golden brown, stirring halfway through.
  8. Remove from oven and allow to cool slightly before serving.