Mediterranean Roast Vegetables


6 large potatoes, diced

2 red bell peppers, diced

1 fennel bulb, diced

1 zucchini, diced

2 cloves garlic

4 Tbsp olive oil

1/4 tsp salt

2 tsp vegetable bouillon powder

1/4 cup chopped fresh rosemary

1/2 cup balsamic vinegar


1. Preheat oven to 400ºF.

2. Place the potatoes, peppers, fennel, zucchini and garlic in a large baking dish. Drizzle 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.

4. Stir the balsamic vinegar into the vegetables; serve immediately.

Serving Suggestions:

Serve with your choice lean meat, chicken, or tofu.