Rating: 4.5 stars
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer.

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.

  • Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.

Nutrition Facts

675 calories; protein 13.3g; carbohydrates 112g; fat 21.3g; sodium 1243.7mg. Full Nutrition
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