Roasted Fall Vegetables

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Level of Difficulty: Easy

Serves 10

Ingredients

1 Eggplant, cubed

1/2 C. Butternut Squash, cubed

1 C. Leeks, sliced

5 Red Potatoes, cut and quartered

2 Zucchini, sliced

2 Sweet Potatoes, cubed

1/2 C. Aged Balsamic vinega

4-5 Leaves Fresh Basil, chopped fine

Extra Virgin olive oil

Kosher Salt

Fresh Ground Pepper

Directions

Toss all veggies in Balsamic vinegar and roast in oven at 350 F for approx 20-30 minutes. Don’t allow to overcook, veggies will be browned on edges--not mushy. Cool and toss in olive oil and basil. Season again as needed.

Recipe developed by Chef Laura Valcour

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NorthShore – Edward-Elmhurst Hospitals Earn A’s in Leapfrog Hospital Safety Grades Six of NorthShore – Edward-Elmhurst Health’s (NS-EEH) seven eligible hospitals have received an A in the Fall 2023 Hospital Safety Grades from The Leapfrog Group, a national nonprofit watchdog that sets standards for excellence in patient care: Edward Hospital (Naperville), Elmhurst Hospital, NorthShore Evanston Hospital, NorthShore Glenbrook Hospital, NorthShore Highland Park Hospital and Northwest Community Hospital (Arlington Heights). Swedish Hospital (Chicago) earned a B.

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Roasted Fall Vegetables

Ingredients

Directions

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