roasted-veggiesAny fresh vegetable combination will work; these are just my picks. I hope you enjoy as much as we do. I use Primo Oil’s 18-year Balsamic vinegar, it’s amazing.


2 red bell peppers, cut into 1 1/2-inch-thick pieces 

Butternut squash, cut into 1 1/2 -inch pieces

1 head cauliflower, cut into 1 1/12-inch pieces

1 head broccoli, cut into 3-inch florets

6 to 8 sprigs fresh thyme

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Balsamic vinegar


Preheat the oven to 425 degrees F and place a rack in the center of the oven.

Arrange the broccoli, cauliflower, butternut squash, and peppers in rows to create a rainbow of colors on a large baking sheet. Scatter the thyme sprigs over the vegetables and drizzle with the oil. Season with salt and pepper. Roast until the vegetables are tender and cooked through, about 30 minutes.

Drizzle the Balsamic vinegar.

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