Mediterranean Roasted Vegetables
- 6 Large Potatoes, Diced
- 1 Jar Roasted Red Peppers Chopped
- 1 Fennel Bulb, Diced
- 1 Zucchini, Diced
- 6 Cloves Garlic
- 6 Tablespoons Olive Oil
- 2 Teaspoons Salt
- 2 Teaspoons Vegetable Bouillon Powder
- 1/4 Cup Chopped Fresh Rosemary
- 1/2 Cup Balsamic Vinegar
Preheat oven to 400 degrees F.
Place the potatoes, peppers, fennel, zucchini, and garlic in a large zip bag. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Shake the mixture in the bag until the vegetables are coated.
Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.