This roasted vegetables recipe is a colorful combo made with a refreshing marinade. A great summer evening meal!
Preheat oven to 425 degrees F.
Combine all Brussels sprouts, squash carrots and red onion.
Drizzle with olive oil.
Sprinkle with garlic, salt and pepper and toss well to coat.
Place mixture into a casserole dish.
Pour wine over vegetables and mix to coat.
Cover with foil.
Bake for 30-35 minutes or until vegetables are fork tender.
10 minutes before the vegetables are done, add in the cherry tomatoes and continue to bake.