
Mediterranean Roast Vegetables
Ingredients
- 6 large potatoes diced
- 2 red bell peppers diced
- 1 fennel bulb diced
- 1 zucchini diced
- 6 cloves garlic
- 6 tbsp olive oil
- 2 tbsp salt
- 2 tbsp vegetable bouillon powder
- 1/4 cup fresh rosemary chopped
- 1/2 cup balsamic vinegar
Notes
Mediterranean Roast Vegetables: Preheat oven carefully to 400 degrees F (200 degrees C).
Spot the potatoes, fennel, zucchini, and garlic carefully in a large baking dish. Shower the olive oil equally over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Blend the blend until the plants are covered.
Heat in the preheated oven until delicate, mixing every so often, around 60 minutes. Mix the balsamic vinegar into the vegetables; serve right away.
Nutrition Facts (Per Serving): Calories 261, Carbohydrates 17g, Protein 31g, Fat 5g
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