Roasted Summer Vegetables with Baby Bella Mushrooms



This recipe serves a large group and is perfect for picnics. There are plenty of calorie-dense foods available at picnics so everyone will appreciate this healthy lower-calorie option. This easy, but impressive, vegetable dish is so naturally delicious, there's no need to add much seasoning ;o)



Ingredients:
  • 3 medium sweet potatoes, peeled and cubed
  • 3 medium vidalia sweet onions, peeled and cut into wedges
  • 3 medium zucchini, peeled and cubed
  • 3 yellow squash, peeled and cubed
  • 16 ounces baby bella mushrooms, ends and stems cut off
  • 10 ounces grape tomatoes
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon salt
Directions:
  1. Preheat oven to 425 degrees.
  2. Line 2-3 baking sheets with aluminum foil; lightly spray with cooking spray.
  3. Clean and cut vegetables, as specified in ingredient list. 
  4. Whisk together olive oil, balsamic vinegar, garlic, salt and pepper.
  5. Coat each group of vegetables lightly with olive oil mixture.
  6. Place groups of vegetables on baking sheets, leaving a bit of space between vegetables so they don't steam, instead of roast. Bake 15-20 minutes; check with fork to ensure vegetables are done before removing. Vegetables may differ slightly in baking times due to the type and size of vegetables. Grouping vegetables in groups will make it easier to remove a group early, if necessary. 
  7. Remove all vegetables from oven and place in serving dish. Season with some additional salt and pepper, if desired. 

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