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Oven roasted vegetables

Tania
  • 50 minutes
  • Serves 4

INGREDIENTS

1

Beetroot, medium

1/2

Butternut squash, small

1/2 tbsp

Italian herbs, dried

1

Red bell pepper, large

1

Red onion, medium

1 tbsp

Rosemary, fresh

1

Summer squash, medium

1

Zucchini, medium

1/4 cup

Balsamic vinegar

1

Salt and pepper

1/4 cup

Olive oil, extra virgin