Easy Roasted Vegetables | NDSU Agriculture

Ingredients

• 2 cups sweet potato, diced into small cubes
• 1 red onion
• 1 red bell pepper, chopped
• 2 cups broccoli florets
• 1 yellow squash, sliced and quartered
• 1 zucchini, sliced and quartered
• 2 cups white mushrooms
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons Italian seasoning
• Salt and pepper (to taste)