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Balsamic Herb Roasted Veggies Recipe

Ingredients

How to make it

  • Preheat your oven to 425ºF.
  • Now, chop up your veggies. Slice the zucchini and squash into 1/2 inch slices, then cut the slices in half.
  • 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.
  • Now, seed/de-rib the pepper then cut the it and the onion into eighths.
  • Quarter the tomato
  • 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.
  • Place sheet of foil in shallow roasting dish, spread veggies into pan.
  • 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).
  • 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.
Before the oven   Close
After the over   Close

Reviews & Comments 2

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    " It was excellent "
    rosemaryblue ate it and said...
    Very good recipe!
    Was this review helpful? Yes Flag
  • lindal34 17 years ago
    I haven't had a problem eating vegetables since I was maybe 5 years old but I know this is good. I do this to sweet potato sticks. I have to try this on squash and peppers!
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