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Edward Healthy Kitchen Recipes

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Roasted Fall Vegetables


Prep Time: 15 minutes
Cook Time: 20-30 minutes
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy

Ingredients

Serves 10

1 Eggplant, cubed

1 ½ C. Butternut Squash, cubed

1 C. Leeks, sliced

5 Red Potatoes, cut and quartered

2 Zucchini, sliced

2 Sweet Potatoes, cubed

½ C. Aged Balsamic vinegar

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 provided by: CHEFS FOR A DAY, Chef Laura Valcour. Contact laura@ChefsForADay.com.




 

(630) 527-3000

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Edward Hospital & Health Services
801 S. Washington, Naperville, IL 60540 • (630) 527-3000

Naperville • Plainfield • Bolingbrook • Oswego • Woodridge
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