Roasted Vegetable Medley


8-10 cups of different vegetables:
          red, yellow, and/or white onions, cut into eights
          yellow summer squash, cut into 1/2-inch-thick slices
          zucchini, cut into 1/2-inch-thick slices
          red, yellow, and/or green bell peppers, cut into
                    1/2-inch-wide strips
          Irish potatoes, cut into 1/2-inch cubes
          sweet potatoes, cut into 1/2-inch cubes
          mushrooms, quartered
          baby carrots, cut into thirds
          cherry tomatoes, halved
          celery, sliced into 1/2-inch pieces
          okra, sliced into 1/2-inch pieces
1 tsp. granulated garlic
1 Tbsp. dried parsley
1 tsp. smoked paprika, or to taste
1 tsp. dried oregano, crushed
1 tsp. Italian seasoning
1/2 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. ground black pepper
4 Tbsp. balsamic vinegar

Preheat oven to 425 degrees F. Line a 13x9x2-inch roasting pan
with unbleached parchment paper.

In a large bowl, combine the prepared vegetables of choice.

Sprinkle garlic, parsley, smoked paprika, oregano, Italian
seasoning, all-purpose seasoning, and black pepper over the
vegetables. Add the balsamic vinegar. Toss gently to coat all
vegetables. Spread vegetables in prepared baking pan.

Roast about 60 minutes or until vegetables are crisp-tender,
stirring twice.

Makes 6-8 servings.

NOTE: Vegetables that require more cooking time are cut smaller
than vegetables that cook quickly. It may take more than 60
minutes to cook depending on the vegetable combination used.
Stirring periodically helps the pieces cook evenly. These
vegetables are even good as a cold snack from the refrigerator!