12031 Balsamic-Herb Roasted Vegetables 35 minutes 10 minutes 2-4 servings Tue Jun 03 13:02:45 -0700 2008 Tue Jun 03 13:04:01 -0700 2008 Easy User http://www.chow.com/recipes/12031 Tue, 03 Jun 2008 20:04:01 GMT My veggie-hating husband discovered that he liked squash with a drizzle of balsamic vinegar when he was forced to stay in for lunch at his work. I decided to try roasting some with fresh herbs and good balsamic vinegar to see if he’d eat them… he loved it! I use lots of different veggies for lots of color. It’s a great way to use up extra veggies at the end of the week.

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  • Preheat your oven to 425ºF.
  • Chop up veggies. Slice the zucchini and squash into 1/2 inch slices, then cut the slices in half to form half-moons. Slice the carrot on a 1/4 inch bias. Now, seed/de-rib the pepper then cut the it into eights. Quarter the tomato and onion.
  • Place all veggies in bowl, season with fresh ground pepper and drizzle with olive oil, then toss to coat.
  • Place sheet of foil in shallow roasting dish, spread veggies onto pan.
  • Drizzle with balsamic vinegar, then sprinkle with chopped fresh herb(s).
  • Place pan on top rack in oven for about 20-25 minutes. Check on progress after about 10-15 minutes, adjust cooking time accordingly.
    • ]]>     http://www.chow.com gourmetloveaffair 51 Side Dish 1 zuchinni

    ]]>     1 small yellow squash

    ]]>     1 carrot

    ]]>     1 red/yellow onion

    ]]>     2 red/green bell peppers

    ]]>     1 tomato

    ]]>     Balsamic vinegar

    ]]>     extra virgin olive oil

    ]]>     fresh cracked black pepper

    ]]>     1 fresh herb of choice (basil, rosemary, oregano, or parsley)

    ]]>     6075 veggies 5672 leftover fruits and vegetables 1971 balsamic vinegar 325 roast 1605 dinner party 771 potluck