Name: Mediterranean Roast Vegetables
Prep time: 15 min
Cook time: 15 min
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

Mediterranean Roast Vegetables

James Pucos

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Prep Time 15 mins

Cook Time 15 mins

Cuisine Mediterranean

Servings 2

Calories 261 kcal

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

Keyword Roast Vegetables