Mediterranean Roast Vegetables

• 6 large potatoes, diced
• 2 red bell peppers, diced
• 1 fennel bulb, diced
• 1 zucchini, diced
• 6 cloves garlic
• 6 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons vegetable bouillon powder
• 1/4 cup chopped fresh rosemary
• 1/2 cup balsamic vinegar

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
3. Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.

potatoes, red bell peppers, fennel bulb, zucchini, garlic, olive oil, salt, vegetable bouillon powder, fresh rosemary, balsamic vinegar

Taken from www.allrecipes.com/recipe/143153/mediterranean-roast-vegetables/ (may not work)