Balsamic Herb Roasted Veggies |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Another recipe we concocted due to my husband's diet, we figured out that he liked balsamic vinegar so I decided to put it on veggies to get him to eat more of them. :) You can use any veggies you have on hand. Read more I often have unused portions of veggies so I cut them up and make this with them. Ingredients:
1 zucchini |
1 small yellow squash |
1 carrot |
2 red and/or green bell peppers |
1 onion |
1 tomato |
balsamic vinegar |
extra virgin olive oil |
freshly cracked pepper |
1 fresh herb of choice: sage, oregano, basil, parsley, (or the like) |
Directions:
1. Preheat your oven to 425ºF.
2. Now, chop up your veggies. Slice the zucchini and squash into 1/2 inch slices, then cut the slices in half.
3. Slice the carrot on a 1/4 inch bias. I sliced the carrots thinner than the squash because it takes the carrots a little longer to get soft if they are too thick.
4. Now, seed/de-rib the pepper then cut the it and the onion into eighths.
5. Quarter the tomato
6. Place all veggies in bowl, grind some pepper and drizzle with olive oil, mix with your hands (tongs or two wooden spoons works too - but your hands are you best tools). Rinse hands, of course.
7. Place sheet of foil in shallow roasting dish, spread veggies into pan.
8. Drizzle with balsamic vinegar, then sprinkle with chopped fresh herb of choice (I usually have sage because it's on hand, but my favorite is basil).
9. Place pan on top rack in oven for about 20-25 minutes. I checked on them after about 10 minutes to see how they were doing, but don't open the door too often or you'll let all that good heat out.
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