SD Southwestern Roasted Vegetables
Southwestern Roasted Vegetables
Ingredients:
4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
1 1/2 cups zucchini, cut into small chunks
1 cup yellow squash slices, halved
1 small red onion, cut into small chunks
1/2 pound mushrooms, halved
2 tablespoons olive oil
3 tablespoons taco seasoning mix
Salt to taste
Instructions:
1. Preheat oven to 425 degrees. Coat baking sheet with nonstick cooking spray or line with foil.
2. In large bowl, combine sweet potatoes, zucchini, onion, and mushrooms. Toss with olive oil to coat vegetables. Sprinkle with taco seasoning, toss and spread vegetables on baking sheet.
3. Bake 40 minutes, shaking pan ever 15 minutes, until vegetables are tender and roasted.