Balsamic Roasted Vegetables
1
PersonalPoints™ 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. There's nothing like the presentation and texture of perfectly roasted vegetables. This recipe calls for zucchini, eggplants, and grape tomatoes that are flavoured with balsamic vinegar, olive oil, garlic, and fresh rosemary and oregano. Feel free to throw in other veggies you're trying to use up too, such as onions, bell peppers, Brussels sprouts, or broccoli. And if you'd rather use other herbs, like parsley, mint, or cilantro, try those as well. You'll love how versatile this recipe is, and how easy it is to make (and clean up afterward!).
Ingredients
Cooking spray
4 spray(s)
Balsamic vinegar
3 tbsp(s)
Olive oil
2 tbsp(s)
Garlic clove(s)
4 clove(s), large, minced
Fresh oregano
1 tbsp(s), leaves, chopped
Rosemary
1 tsp(s), chopped
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
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)
Fresh basil
2 tbsp(s), fresh, chopped