Xavier Cooks: Roasted Veggies

The month of September is packed full of tasty, seasonal veggies! Xavier Hershovitz shows us how to mix them all together for a stand-alone feast, or as a delicious side dish in this week’s Xavier Cooks.

INGREDIENTS:

  • 2 cup broccoli florets
  • 2 cups cremini mushrooms
  • 2 cups chopped butternut squash
  • 1 zucchini, sliced and quarteredXavier Cooks
  • 1 yellow squash, sliced and quartered
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar, or more, to taste
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

    1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
    2. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
    3. Place into oven and bake for 12-15 minutes, or until tender.
    4. Serve immediately.
Categories: Recipes, the four, Wellness Wednesday – the four