Herb Roasted Vegetables
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 4

2 teaspoons minced garlic
1 tablespoon chopped fresh thyme (1/2 teaspoon dried)
1 tablespoons chopped fresh rosemary (1 teaspoon dried)
1 teaspoon dried basil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Ground black pepper
1 sweet potato, cubed
2 new potatoes, cubed
1 red onion, quartered and pulled apart
1 zucchini, sliced about an inch thick
2 summer squash, sliced about an inch thick
1 cup baby carrots
1 cup whole button mushrooms, trim stem ends

Preheat oven to 425 degrees. Mix garlic, thyme, rosemary, basil, olive oil, balsamic vinegar, pinch each of salt and pepper together in a bowl. Set aside. Dump the chopped vegetables in a large bowl. Pour oil, vinegar and herb mixture over the vegetables. Stir until all the vegetables are evenly coated. Lightly spray a large baking pan with cooking spray. Spread the vegetables evenly on the pan and pour the remaining oil, vinegar and herb mixture on top. Lightly sprinkle with salt and pepper. Roast for 30-40 minutes, stirring every 10 minutes, or until potatoes are tender.

This recipe is shared October 9-13, 2017 
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 09:30 PM, Sunday Oct. 08, 2017
Updated 09:54 PM, Sunday Oct. 08, 2017