Vinegar-Roasted Vegetables
 
Prep time
Cook time
Total time
 
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Ingredients
  • ½ head of garlic, cloves separated but not peeled
  • ½ zucchini, cut into large chunks*
  • 2 carrots, cut into thirds
  • 4-5 small summer Patty Pan squashes*
  • 1.5 lbs small new potatoes
  • ¼ cup red wine vinegar or fruit/herb infused vinegar**
  • 1 small bunch fresh thyme, leaves left on the branch
  • Salt and pepper
  • 3 Tbsp olive oil
Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse all your veggies well and cut, if needed, so that most of the veggies in the tray are of a roughly uniform size. Bash garlic cloves up a little, keeping them unpeeled and place in a large roasting pan along with the vegetables.
  3. Drizzle a few tablespoons of olive oil over the roasting tray and toss lightly to coat. Salt and pepper generously and then splash vinegar over top. Place whole sprigs of thyme over the vegetables and cover the roasting tray with a layer of aluminium foil.
  4. Bake for 40 minutes, then remove the foil from the roasting tray. Bake for an additional 15 minutes until vegetables have browned slightly.
Notes
* If you are making this in Fall or Winter instead of Summer, you can substitute the zucchini and patty pan squash for brussels sprouts (score bottom but leave whole) and/or winter squash (cut into 1 inch cubes).
** Really, just about any light (not balsamic) vinegar will work amazingly with this. Tarragon vinegar, raspberry vinegar, classic apple cider vinegar- try it all!
Recipe by Port and Fin at https://portandfin.com/vinegar-roasted-vegetables/