Roasted Vegetables

A featured Wine Club recipe for Rabbit Ridge Winery.
Roasted Vegetables


Enjoy this deliciously fresh recipe with your favorite Sangiovese from you wine club box!

Yield: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes


• 12 brussel sprouts
• 12 small mushrooms
• 1 yellow pepper, quartered, seeds and ribs removed
• 1 red pepper, quartered, seeds and ribs removed
• 1 winter small squash, peeled, quartered and sliced
• 2 small red onions, quartered
• 6 whole baby turnips
• Salt and pepper to taste
• 3 Tbs. extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 cup fresh thyme, chopped


In a bowl, mix together oil, vinagar and salt and pepper. Add vegetables and toss to coat. Place in vegetable toaster. Bake in preheated 350 degree oven for 30 minutes or until vegetables are soft. Remove from oven, sprikle with fresh thyme and serve.

Recipe sourced by Rabbit Ridge