Mediterranean Roast Vegetables recipe

All Recipes Side Dish Vegetables

Ingredients

6 large potatoes, diced
2 red bell peppers, diced
1 fennel bulb, diced
1 zucchini, diced
6 cloves garlic
6 tablespoons olive oil
2 teaspoons salt
2 teaspoons vegetable bouillon powder
¼ cup chopped fresh rosemary
½ cup balsamic vinegar

Nutrition Info

675.1 calories
carbohydrate: 112 g
cholesterol: : -
fat: 21.3 g
fiber: 15.8 g
protein: 13.3 g
saturatedFat: 3 g
servingSize: -
sodium: 1243.7 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. 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.

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

Recipe Yield

4 servings

Recipe Note

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

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