Roasted Balsamic Vegetables

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 274 Calories

Ingredients

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper
• 2 onions, peeled and quartered
• 1 clove garlic, minced, or more to taste
• 1 clove garlic, unpeeled
• 1 teaspoon chopped fresh thyme, or more to taste
• 1 teaspoon chopped fresh rosemary, or more to taste
• 2 potatoes, cut into bite-size pieces
• ½ small pumpkin - peeled, seeded, and chopped
• 1 red chile pepper, quartered

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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