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Erin's Roasted Vegetables takes several minutes to prepare.

Erin's Roasted Vegetables takes several minutes to cook.

Erin's Roasted Vegetables makes 6 servings.

The ingredients for Erin's Roasted Vegetables are:

2 cup, chopped or diced Broccoli, fresh
2 cup, pieces or slices Mushrooms, fresh
2 cup, cubes Butternut Squash
2 cup, sliced Zucchini
2 cup, sliced Summer Squash
120 gram(s) bell pepper, red, sweet, raw
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
4 clove Garlic
1.5 tsp Dried Thyme (by ARCTIC.ORCA)
1 tsp Kosher Salt (by SRATERMAN)

Here is how you make Erin's Roasted Vegetables:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.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.Place into oven and bake for 12-15 minutes, or until tender.*Serve immediately.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user TARHEELMOMMY19.

The nutritional information for Erin's Roasted Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 107.4

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 404.4 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 4.9 g
• Protein: 3.4 g