Vinegar Roasted Vegetables

Name: Vinegar Roasted Vegetables
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 cups
Ingredients: 1 1/2 cups whole white mushrooms; 1 medium yellow onion, chopped into 1-inch chunks (about 1 cup); 1 red bell pepper, chopped into 1-inch chunks (about 1 1/2 cups); 1/2 medium head cauliflower, cut into large florets (about 1 1/2 cups); 2 tablespoons extra-virgin olive oil; Kosher salt; 1/4 cup white vinegar; 2 tablespoons chopped fresh parsley

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Level: Easy

Total: 30 min
Active: 10 min

Yield: 4 cups

Level: Easy

Total: 30 min
Active: 10 min

Yield: 4 cups

Ingredients

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1 1/2 cups whole white mushrooms

1 medium yellow onion, chopped into 1-inch chunks (about 1 cup)

1 red bell pepper, chopped into 1-inch chunks (about 1 1/2 cups)

1/2 medium head cauliflower, cut into large florets (about 1 1/2 cups)

2 tablespoons extra-virgin olive oil

Kosher salt

1/4 cup white vinegar

2 tablespoons chopped fresh parsley

Directions

Place a rimmed sheet pan in the oven and preheat to 375 degrees F.
Mix together the mushrooms, onions, peppers and cauliflower in a large bowl, then lightly drizzle with olive oil and sprinkle with some salt. Add the white vinegar and toss to combine.
Pour vegetables and vinegar into the preheated sheet pan. Bake, rotating halfway through, until vegetables are tender and beginning to brown and the vinegar has evaporated, 15 to 20 minutes. Garnish with parsley.