Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. This dish can be varied to include whatever vegetables you prefer.

Recipe Summary

cook:
1 hr 10 mins
additional:
40 mins
total:
2 hrs 5 mins
prep:
15 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
  • Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.

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  • Preheat an oven to 475 degrees F (245 degrees C).

  • Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.

  • Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

Cook's Notes:

Substitute a leek for the onion, if desired.

If you are baking soft vegetables such as mushrooms, tomatoes, etc., add 15 minutes to cook time.

Nutrition Facts

274 calories; protein 4.3g; carbohydrates 35.6g; fat 13.8g; sodium 53.8mg. Full Nutrition
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