• Yield: 8 servings
PRINTER-FRIENDLY VERSION
INGREDIENTS
| 6 med | Red potatoes unpeeled and cut into 1″ | 3 cups | Mushrooms cut in half |
| 4 med | Carrots peeled and coarsely chopped | 2 med | Zucchini cut into bite size chunks |
| ½ | Red onion cut into rings | 1 large | Red and yellow pepper cut into bite size pieces |
| 2 | Cloves of garlic | 1 tbsp | Olive Oil |
| 1 tbsp | Rosemary | 1 tbsp | Oregano |
METHOD
• Preheat oven to 425°
• Cut all the veggies and place in a medium size bowl
• Toss veggies with oil, rosemary and oregano
• Place on a cookie sheet and bake for 30 minutes
• Stir every 10 minutes
• Turn up heat to 500° and bake for 5 more minutes
• Take out of oven and splash 2 tablespoons of balsamic vinegar
• Season with salt and pepper
• Serve hot with feta cheese
Recipe courtesy of Farmer Ralph’s wife, Elizabeth