Oven-Roasted Veggies

I love traditional picnic foods, but, when possible, I like to incorporate of few healthier dishes into the menu. One of my favorite dishes for picnics is oven-roasted veggies, which can be served hot or cold. This recipe includes sweet and white potatoes, red onions, sweet peppers, squashes, asparagus and carrots, and the veggies are seasoned with an Italian garlicky vinaigrette. I guarantee these veggies will go before the potato salad and baked beans!

Ingredients:

• 3 sweet potatoes
• 3 white (or red) potatoes
• 2 medium (or 1 large) red onions
• 2 zucchini
• 1 acorn squash
• 1 pound asparagus
• 1 yellow and 1 red sweet pepper
• 8 carrots

Vinagarette Dressing Ingredients:

• 1/4 cup extra virgin olive oil
• 2 Tbso balsamic vinegar
• 3 cloves garlic, minced
• 2 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp basil
• Salt & pepper to taste

Instructions:

1. Preheat oven to 450 degrees. Line 2 large baking sheets with aluminum foil and spray lightly with cooking spray.
2. Clean and chop vegetables into 1 inch or bite-sized pieces; place all veggies in a large bowl.
3. Whisk olive oil, balsamic vinegar, thyme, rosemary and basil in a small bowl. Pour mixture over vegetables and toss with wood spoon until vegetables are evenly coated.
4. Arrange veggies on prepared baking sheets. Sprinkle with salt and pepper to taste.
5. Roast for 20-25 minutes, or until potatoes are tender.