Balsamic Herb Roasted Veggies
From gourmetloveaffair 17 years ago
- 25 minutes to make
- Serves 2
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. See less
Ingredients
- 1 zucchini shopping list
- 1 small yellow squash shopping list
- 1 carrot shopping list
- 2 red and/or green bell peppers shopping list
- 1 onion shopping list
- 1 tomato shopping list
- Balsamic vinegar shopping list
- extra virgin olive oil shopping list
- freshly cracked pepper shopping list
- 1 fresh herb of choice: sage, oregano, basil, parsley, (or the like) shopping list
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
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After the over
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" It was excellent "