What better way to stay healthy than by eating colorful, delicious roasted vegetables. This healthful recipe makes the veggies a delight for everyone, whether you’re watching your weight or not. According to our creative chefs, it’s easy to make and perfect for a healthy side dish or simply for a tasty mid-day snack.
Give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies. The broccoli, peppers and onion are naturally more tender than the butternut squash and cook more quickly. That way everything ends up finishing at the same time.
If you give this recipe a try, please let us know. We love to see photos of your dish.
Many of our residents enjoy cooking now and then, while at other times they enjoy a variety of vegetarian-friendly dining options in eleven distinct venues, from buffets and snack bars to menu dining – all of our culinary options rival the finest restaurants. Let us show you around our resort-lifestyle communities. Give us a call at 800-770-5445, and come taste for yourself.
Ingredients for 8 servings
3 cups cubed butternut squash (1-inch)
3 tablespoons extra-virgin olive oil, divided
4 cups broccoli florets
2 red bell peppers, cut into squares
1 large red onion, cut into chunks
2 teaspoons Italian seasoning or herbes de Provence
1 teaspoon coarse kosher salt
¼ teaspoon pepper
1 tablespoon best-quality balsamic vinegar
Preheat oven to 425°F.
Toss squash and 1 tablespoon oil in a large bowl. Spread out on a baking sheet. Roast for 10 minutes.
Meanwhile, toss broccoli, bell peppers, onion, Italian seasoning (or herbes de Provence), salt and pepper in the bowl until the vegetables are evenly coated.
Add the squash to the vegetables in the bowl. Toss to combine. Spread the vegetables out on 2 baking sheets, dividing evenly. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 17 to 20 minutes. Drizzle with vinegar and add a sprig of fresh rosemary.