Roasted Vegetables

So somehow I managed to not post a single recipe during the month of October. I can promise you there was a great amount of pumpkin everything going on in this little apartment. I’ll make sure to post my favorite pumpkin chocolate chip cookie recipe within the next few days.

On another note. This is an easy and delectable side dish and is even great left over! I loved the flavor the red pepper and red onion added to the dish. I got the idea for this recipe from an amazing chef who also happened to be my cooking teacher for a semester in Italy. For some reason I have never quite been able to replicate his dish. I adapted this one with ideas I got from as well.

Roasted Veggies


Prep: 15 minutes

Cook: 40 minutes


  • 1 Red Bell Pepper, seeded and chopped
  • 6 Small Red Potatoes, quartered
  • 1/2 Red Onion, quartered
  • 1 medium Zucchini, sliced
  • 10 small Carrots, chopped
  • 8 Grape Tomatoes
  • 5-6 Mushrooms, sliced
  • 1 Tbsp Fresh Thyme, chopped (or 1 tsp dried)
  • 2 Tbsp Fresh Rosemary, chopped (or 2 tsps dried)
  • 1/4 cup Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • Salt and Pepper to Taste


Preheat the oven to 450 degrees F. Cover two baking sheets with aluminum foil. Put root vegetables (onion, potatoes, carrots) on one baking sheet and put the delicate vegetables (squash, tomatoes, bell pepper, mushrooms) on the other baking sheet.

In a bowl combine thyme, rosemary, olive oil, balsamic vinegar, and salt and pepper. Pour mixture over vegetables and mix vegetables by hand so all vegetables are coated in olive oil mixture. Bake the root vegetables for about 45 minutes and add the delicate vegetables for the last 25 minutes of baking time. *Vegetables must be stirred about every 10 minutes of baking so they do not burn.