How To Roast Vegetables (With Balsamic Vinegar Marinade)

Ingredients

• Veggies, all uniformly cut
• 1 large zucchini, chopped and diced
• 1 eggplant, sliced
• 2 yellow, orange, or red bell peppers, chopped
• 1 large red onion, chopped (soak in water until ready, this will help them to cook)
• 1 large yellow squashBalsamic Marinade:
• 1/4 cup good quality balsamic vinegar
• 1/4 cup olive oil (I use a combination of plain and Italian Herbs olive oil)

Instructions:

1. In a big bowl, mix the Balsamic Marinade ingredients together.
2. Preheat oven to 425F.
3. Add all veggies to the marinade and let sit while the oven preheats.
4. Line the veggies up on your baking sheet. Ensure that you give your veggies some room to roast.
5. Generously top with plenty of freshly ground salt and pepper.
6. Put sheet into the oven, set timer for 15 minutes.
7. After 15 minutes, take out and stir around a little, put back in and set timer for another 10 minutes
8. Repeat this until all veggies are tender.
9. Some of the veggies may looked blackened but they aren’t burned: it’s the balsamic vinegar. Enjoy!