INGREDIENTS
2 cups
Broccoli florets
2 cups
Butternut squash
2 cups
Cremini mushrooms
4 cloves
Garlic
1
Red bell pepper
1
Red onion
1 1/2 tsp
Thyme, dried
1
Yellow squash
1
Zucchini
2 tbsp
Balsamic vinegar
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil