Ingredients
-
2 zucchinis, halved lengthwise and cut into 2-centimeter thick slices
-
1 delicata squash (sweet potato squash), halved lengthwise, seeded and cut into 2 centimeter thick slices
-
2 red bell peppers, cut into 2 centimeter chunks
-
16 plum tomatoes, halved and seeded
-
5 cloves garlic, unpeeled
-
2 small red onions, peeled and cut into 8 wedges each
-
6 sprigs fresh thyme
-
3-4 tablespoons (45 millilitres) olive oil
-
3 tablespoons (30 millilitres) balsamic vinegar
-
Kosher salt
-
Freshly ground black pepper
Directions
- Heat oven to 375°F (190°C).
- Toss zucchini, squash, bell pepper, tomatoes, unpeeled garlic, onion and thyme on a large rimmed baking sheet.
- Drizzle with olive oil and balsamic vinegar and season with salt and pepper; toss to coat.
- Roast for 35 to 40 minutes (plus 20 minutes to roasting time for browning), stirring about halfway through.
- Remove the sprigs of thyme and garlic aside (if desired) and serve vegetables as is or use to make Roasted Panzanella Salad or Roasted Vegetable Soup.
