Pop's Veggie Roast

A good hearty, healthy vegetable dish that dad will enjoy. Kids can experiment choosing veggies they are familiar with and then move on to more challenging flavors.

You'll need:

• 1 cup of baby carrots
• 1 large parsnip - cut in chunks
• 1 large red pepper -cut in chunks
• 1/2 onion - cut in chunks
• 3 small yellow squash - cut in chunks
• 1/4 cup of olive oil
• 1/4 cup of Balsamic vinegar
• 1 tablespoon of sea salt
• 1 tablespoon of black pepper
• 2 tablespoons dried basil
• 2 tablespoons dried parsley
• 2 tablespoons dried rosemary
• A little adult help

Equipment:

• Measuring cups and spoons
• A large bowl
• A large spoon
• An oven-safe roasting pan
• Oven mitts

1. Heat the oven to 375 degrees. (These veggies can also be made on the grill.)
2. Put the vegetable in the large bowl.
3. Pour 1/4 cup of olive oil into a measuring cup. Then pour the Balsamic vinegar in and watch the oil float to the surface.
4. Add the salt, pepper and dried herbs to the oil and vinegar. Give it a stir. Now you have a nice sauce for the vegetables.
5. Pour the sauce over vegetables and use a large spoon or your hands to mix them together. Make sure all the vegetables get coated with the sauce.
6. Next, pour the vegetables into the roasting pan and spread them out so they are evenly distributed.
7. Put the vegetables in the oven and bake at 375 degrees for about 35 minutes or until the parsnips are soft enough for a fork to slide into.
8. Serve with your pulled pork sandwiches and corn on the cob for a yummy balanced meal.