INGREDIENTS
8 oz
baby carrots
2 tbsp
balsamic vinegar
6 servings
bell pepper
8 oz
button mushrooms
1 tsp
dried basil
2 tsps
fresh rosemary
1 tsp
fresh thyme
3 tsp
garlic
3
new potatoes
1/4 cup
olive oil
1
red onion
6 servings
salt
2
summer squash
2
sweet potatoes
2
zucchini