Balsamic Roasted Vegetables
Beth Kollmyer
If Patrick wants to try eating vegetables this is a tasty one to try
ingredients
- 2 Tbls balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 cup olive oil
- 3 garlic cloves, pressed
- 2 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh basil
- 2 large red onions, halved, thinly sliced
- 1 yellow bell pepper, cut into 1/2-inch-wide strips
- 1 red bell pepper, cut into 1//2-inch-wide strips
- 1 orange bell pepper, cut into 1/2-inch-wide strips
- 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
- 1/2 pound yellow squash (about 2 medium)cut into 1/3-inch-thick rounds
- 1/2 pound zucchini (about 2 medium)cut into 1/3-inch-thick rounds
- Coarse kosher salt
directions
- 1
Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. Cover and chill (Dressing can be made 1 day ahead)
- 2
Preheat oven to 450°. Toss onions and next 6 ingredients in large bowl; sprinkle with salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes
Source: Beth Kollmyer
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