Roasted Vegetable Medley

I made this dish for Thanksgiving and again for Christmas. Not a drop came home with me. I followed the recipe precisely and it is soooo good. I nibbled on it several times this morning as I was cooking it. I cooked it early and then put it in a crockpot set on 'keep warm'. This recipe can be found in the recipe page on this blog. And on www.magnolianews.blogspot.com

Roasted Vegetable Medley

TOTAL TIME: Prep: 25 min. Bake: 30 min.

MAKES: 7 servings

Ingredients

• 3 medium Yukon Gold potatoes, cut into small wedges
• 2 medium sweet red peppers, cut into 1-inch pieces
• 1 small butternut squash, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 T. of Morton Season-All salt.
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.

Nutritional Facts

1 cup equals 152 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 24 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

I prepared this in my NuWave oven. Oven set on 350 for 20 minutes-used extension and 3 “ rack- stirred once during cooking. Loved it!