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Oven Roasted Vegetables with Balsalmic
Ingredients
  • ½ small butternut squash peeled and cut into ½ inch cubes
  • 1 medium beetroot peeled and cut into ½ inch cubes
  • 1 medium zucchini cut into ⅓ inch half-circles
  • 1 medium summer squash  cut into ⅓ inch half-circles
  • 1 medium red onion peeled, quartered, and separated into pieces
  • 1 large red bell pepper cut into medium pieces
  • ¼ cup of extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp. fresh rosemary  finely chopped
  • ½ tbsp. dried Italian herbs
  • Salt and pepper to taste
Steps
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