Balsamic Roasted Vegetables
This is a highly flexible recipe. You can omit any vegetables you're not a fan of and you can add in any kind of potatoes, brussels sprouts, carrots or other root vegetables. This recipe is adapted from Bon Appetit.
Ingredients
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 3 garlic cloves pressed
- 2 tsp fresh thyme, finely chopped
- 1 tsp fresh basil, finely chopped
- 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 pound eggplant quartered lengthwise, cut crosswise into 1/2 inch slices
- 1/2 pound yellow squash about two medium, cut into 1/3 inch thick rounds
- 1/2 pound zucchini about two medium, cut into 1/3 inch thick rounds
- Coarse kosher salt
Instructions
- Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. Dressing can be made one day ahead. Cover and chill.
- Cut up all vegetables and place in a large bowl. Sprinkle with coarse salt and pepper; mix. Add dressing; toss to coat.
- Preheat oven to 450 degrees F. Divide between two large, rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.