MEMBER RECIPE
Balsamic-Herb Roasted Vegetables Recipe
Difficulty: Easy |
Total Time:
35 minutes
|
Active Time:
|
Makes:
2-4 servings
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.
INGREDIENTS
- 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)
INSTRUCTIONS
- 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.
Member recipes are not tested by the CHOW food team.
Best thing that could happen to a vegetable! Try spritzing lightly steamed asparagus with balsamic vinegar - my new favourite way of serving luscious spring asparagus.