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Balsamic Roasted Vegetables

Sweet fall vegetables from the earth – how delicious!

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Ingredients:

  • 2 medium zucchinis, 1-in. half-moon pieces
  • 1 medium eggplant, 1-in. cubes
  • 1 medium red onion, chopped
  • 3 medium carrots, 1-in. sliced on diagonal
  • 1 red bell pepper, 1-in. pieces
  • 1 clove garlic, minced
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ½ fresh ground black pepper
  • Balsamic vinegar
  • Extra virgin olive oil

Directions:

  1. Preheat oven to 400°.
  2. Place cut vegetables into a large bowl. Lightly drizzle olive oil over vegetables and toss to lightly coat (usually 2-3 tbsp. of oil).
  3. Add dried herbs, salt, and pepper, and toss again.
  4. Spread vegetables evenly on baking sheet.
  5. Bake for 30-35 minutes, stirring once or twice throughout baking.
  6. Transfer roasted vegetable to serving bowl, drizzle 1-2 tablespoons balsamic vinegar over the vegetables, toss, and serve warm.
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