Roasted Seasonal & Pickled Vegetables

Steps

• 1

  Chop all the vegetables, as specified in the ingredient list.

  Ingredients

  • 2  sweet potatoes

  • 3  new potatoes, quartered

  • 1  red onion, peeled

  • 2  zucchini

  • 2  Squash, summer, fresh

  • 4  carrots

  • 8 Ounce sliced button mushrooms

• 2

  When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

• 3

  Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.

  Ingredients

  • 2 Tablespoon fresh thyme

  • 2 Tablespoon rosemary

  • 1 Teaspoon Basil, dried

  • 3 Teaspoon garlic, minced

  • 1/4 Cup Olive oil

  • 2 Tablespoon balsamic vinegar

  • To Taste salt and pepper

• 4

  Put the chopped vegetables in a large bowl, then pour the oil, vinegar, and herb mixture over the vegetables.

• 5

  Stir until all the vegetables are coated evenly.

• 6

  Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.

• 7

  Spread the vegetables evenly on the pan and pour the remaining oil, vinegar, and herb mixture on top. You may also add additional salt and/or pepper now.

• 8

  Roast on the Traeger for 40 minutes.

  450 ˚F / 232 ˚C

• 9

  Serve and enjoy.