This is one of our favorite dishes. It is especially delectable in the colder months—we probably eat it a few times a week during the winter. It’s filling, healthy, and easy. It’s a great way to use up the veggies in your fridge that are on the cusp of becoming inedible. To my demise, I don’t have access to butternut in Korea so I substitute with pumpkin and it’s delicious. Don’t be afraid to stray from the recipe and try different types of veggies, squash, and potatoes.
Ingredients:
- 4-6 New Potatoes
- 2 medium sweet potatoes,
- ½ large butternut or squash of your choosing.
- 1 large red or yellow onion
- 2 bell peppers
- 1 large carrot
- 1 eggplant
- 1 cup broccoli flowers
- 1 zucchini
- 4-6 garlic cloves
- ½ cup extra virgin olive oil or hemp oil
- ¼ cup balsamic Vinegar
- 2 TBSP rosemary
- salt and pepper to taste
Procedures:
- Preheat oven to 400 F
- Cube all the vegetables
- Mix them together in a large bowl
- Add garlic—whole or chopped (I love to eat roasted garlic cloves so I often leave mine whole)
- In a small bowl, mix the wet ingredients with the rosemary, salt, and pepper
- Pour dressing over vegetables and mix with a large spoon until they are coated evenly
- Spread the vegetables evening in a roasting pan
- Bake for 45-60 minutes, stirring every 15 minutes
- Use a fork to check for softness
- Let them cool a little and then gobble, gobble.
Happy Eating!
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