Creators
Samantha & Chris Mener
Description
This Roasted Balsamic Veggies recipe features a colorful mix of vegetables marinated in a tangy balsamic dressing, roasted to perfection, making it a versatile and healthy side dish.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Apple Cider Vinegar | 1 tbsp | |
Balsamic Vinegar | 2 tbsp | |
Orange Bell Pepper | 1 | large, destemmed, deseeded and cubed |
Red Bell Pepper | 1 | large, destemmed, deseeded and cubed |
Dijon Mustard | 1 tsp | |
Olive Oil | 1/4 cup | |
Red Onion | 1 | medium, peeled, quartered and quartered again |
Black Pepper | 1/4 tsp | |
Yukon Gold Potatoes | 4 | cubed |
Rosemary | 2 sprig | destemmed, finely chopped |
Salt | 1 tsp | |
Zucchini | 2 | medium, sliced into ½ chunks |
PREPARATION
- Preheat oven to 450°F (232 °C)
- In a large bowl, combine bell pepper, zucchini, potatoes and red onion
- In a small bowl, whisk together the vinegars, mustard, olive oil, rosemary, salt and pepper
- Pour dressing over vegetables and mix to coat evenly
- Spread evenly on a parchment paper lined baking sheet and place in oven
- Roast vegetables for about 45 minutes, stirring every 10-15 minutes or so to ensure even cooking
SUGGESTIONS
- These vegetables go well with anything and everything
- Eat alone as a vegetarian meal or next to an animal protein as a hearty but healthy side dish.
- Feel free to mix and match your herbs depending on what you have in your fridge or garden. Rosemary works very well in this dish but so would thyme, sage or marjoram.