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Photo of Balsamic Roasted Vegetables by WW

Balsamic Roasted Vegetables

1
1
1
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Easy
These Italian-inspired veggies are super as a side dish or chopped up and served over pasta.

Ingredients

Cooking spray

4 spray(s)

Balsamic vinegar

3 Tbsp

Olive oil

2 Tbsp

Garlic clove(s)

4 clove(s), medium, minced

Fresh oregano

1 Tbsp, leaves, chopped

Rosemary

1 tsp, chopped

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked zucchini

2 medium, cut into 2.5-cm (1-in) chunks

Eggplant(s)

2 medium, cut into 2.5-cm (1-in) chunks

Grape tomatoes

2 cup(s)

Basil

2 Tbsp, fresh, chopped

Instructions

  1. Preheat oven to 220°C (425°F). Coat two rimmed baking sheets with cooking spray; set aside.
  2. In a large bowl, whisk together vinegar, oil, garlic, oregano, rosemary, salt and pepper. Add zucchini and eggplant; toss well. Divide mixture between prepared baking sheets; bake 10 minutes.
  3. Divide tomatoes between baking sheets; stir and bake until vegetables are tender, 10-15 minutes.
  4. Spoon vegetables into a serving bowl; stir in basil. Serve hot or at room temperature.
  5. Serving size: 250 ml (1 cup)

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