Roasted Vegetables

The Venetian Club – Sharing Family Traditions

Who: Venetian Club
Cost: $18 includes shipping
Details: Hard-backed, comb bound
Pages of recipes: 217
Send checks to: Venetian Club, c/o Janet DeCori, 2180 Elmwood Rd.,
Rockford, IL 61103 or call 815-877-2290.

Roasted Vegetables

Course Side Dish
Servings 4


  • 1 sm. butternut squash cubed
  • 2 red bell peppers diced
  • 1 sweet potato peeled and cubed
  • 3 Yukon Gold baking potatoes cubed
  • 1 red onion quartered
  • 1/2 T. fresh thyme chopped
  • 2 T. fresh rosemary chopped
  • 1/2 c. olive oil
  • 2 T. balsamic vinegar or substitute lemon juice
  • To taste Salt and fresh ground pepper


  • Preheat oven to 450 degrees.
  • In a large bowl, combine squash, red peppers, sweet potato and Yukon Gold potatoes.
  • Separate the red onion quarters into pieces and add to mixture.
  • In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper.
  • Toss with vegetables until coated.
  • Spread evenly in a large roasting pan sprayed with non-stick coating.
  • Roast for approximately 40 minutes, stirring every 10 minutes, until vegetables are cooked through and browned.