Herb-Seasoned Marsala Roasted Vegetables

• 1 head Cauliflower, Chopped Into Florets
• 2 whole Carrots, Peeled And Chopped
• 8 whole Asparagus Stalks, Bottoms Removed And Chopped Into 1" Peices
• 1 whole Zucchini, Chopped
• 1 whole Red Onion, Chopped
• 5 cloves Garlic, Minced
• 1/3 cups Marsala Wine
• 1/4 cups Apple Cider Vinegar
• 2 Tablespoons Olive Oil
• 1 teaspoon Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoons Ground Thyme
• 1/2 teaspoons Dried Rosemary
• 2 teaspoons Salt, Or To Taste

1. Preheat your oven to 410u0b0F. Wash and chop all vegetables and place them in a large casserole dish. Drizzle the Marsala wine, apple cider vinegar and olive oil over the vegetables. Sprinkle the herbs and salt over the vegetables. Using a spoon or your hands, mix all ingredients together so that all vegetables are coated in liquid and herbs.
2. Bake in the oven for 1 hour, checking on the veggies to shift them around 20 minutes and 40 minutes in. The dish is ready once the vegetables have turned an attractive golden brown and all veggies are soft yet crispy.

cauliflower, carrots, stalks, zucchini, red onion, garlic, marsala wine, ubc, olive oil, oregano, basil, ground thyme, rosemary, salt

Taken from tastykitchen.com/recipes/sidedishes/herb-seasoned-marsala-roasted-vegetables/ (may not work)