Roasted Fall Vegetables

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Level of Difficulty: Easy

Serves 10


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


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