Balsamic-Herb Roasted Vegetables

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2-4 servings Easy
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Ingredients (10)

  • 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)

Summary

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.

Instructions

  1. 1Preheat your oven to 425ºF.
  2. 2Chop 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.
  3. 3Place all veggies in bowl, season with fresh ground pepper and drizzle with olive oil, then toss to coat.
  4. 4Place sheet of foil in shallow roasting dish, spread veggies onto pan.
  5. 5Drizzle with balsamic vinegar, then sprinkle with chopped fresh herb(s).
  6. 6Place pan on top rack in oven for about 20-25 minutes. Check on progress after about 10-15 minutes, adjust cooking time accordingly.
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