Balsamic Roasted Vegetables
- Total Time
These Italian-inspired veggies are super as a side dish or chopped up and served over pasta.
cooking spray4 spray(s)
balsamic vinegar3 Tbsp
olive oil2 Tbsp
garlic clove(s)4 clove(s), medium, minced
fresh oregano1 Tbsp, leaves, chopped
rosemary1 tsp, chopped
table salt½ tsp
black pepper¼ tsp
uncooked zucchini2 medium, cut into 1-in chunks
eggplant(s)2 medium, cut into 1-in chunks
grape tomatoes2 cup(s)
basil2 Tbsp, fresh, chopped
- Preheat oven to 425°F. Coat two rimmed baking sheets with cooking spray; set aside.
- 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.
- Divide tomatoes between baking sheets; stir and bake until vegetables are tender, 10-15 minutes.
- Spoon vegetables into a serving bowl; stir in basil. Serve hot or at room temperature.
- Serving size: 1 cup