Roasted Vegetables

roasted vegetablesIngredients:
Vegetables – enough to fil a large-sized roasting pan
(we like potatoes and yellow squash)
¼ cup olive oil or butter
1 teaspoon garlic, minced
1 ½ tablespoon red wine vinegar
1 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon parsley
¼ teaspoon black pepper
¼ teaspoon crushed red pepper

Directions:
Set the oven to 400ºF. Clean and chop vegetables and place in a large-sized roasting pan. (To keep the potatoes from browning, place them in enough water to cover them as you are prepping) Combine the rest of the ingredients in a bowl. Pour herb mixture over the vegetables. Bake for 45 minutes to 1 hour until vegetables are tender.

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