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Balsamic Roasted Vegetables

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 medium clove(s), 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 1-in chunks

eggplant(s)

2 medium, cut into 1-in chunks

grape tomatoes

2 cup(s)

basil

2 Tbsp, fresh, chopped

Instructions

  1. Preheat oven to 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: 1 cup

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