Mediterranean Roast Vegetables

Name: Mediterranean Roast Vegetables
Ingredients: 6 large potatoes, diced; 2 red bell peppers, diced; 1 fennel bulb, diced; 1 zucchini, diced; 6 cloves garlic; 6 tablespoons olive oil; 2 teaspoons salt; 2 teaspoons vegetable bouillon powder; 1/4 cup chopped fresh rosemary; 1/2 cup balsamic vinegar

10 ingredients

3 steps

Ingredients

6 large potatoes, diced
2 red bell peppers, diced
1 fennel bulb, diced
1 zucchini, diced
6 cloves garlic
6 tablespoons olive oil
2 teaspoons salt
2 teaspoons vegetable bouillon powder
1/4 cup chopped fresh rosemary
1/2 cup balsamic vinegar

Directions

1

Preheat oven to 400 degrees F (200 degrees C).
2

Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
3

Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.