Balsamic Roasted Veggies
Balsamic Roasted Veggies
Ingredients
2 medium zucchini, sliced (about 2 cups)
1/2 large eggplant, diced (about 1 cup)
1 large red pepper, chopped
3/4 cup chopped Portobello mushrooms
3/4 cup cherry tomatoes, cut in half
1/2 large red onion
2 garlic cloves, diced
1 tablespoon of olive oil
3 tablespoons of balsamic vinegar
1 teaspoon basil
1/2 tsp oregano
1 teaspoon garlic powder
Directions
Preheat oven to 425F.
Cover the pan with aluminum foil and drizzle with olive or coconut oil.
In a large container, mix all the vegetables and mix well.
In a small bowl, combine garlic, olive oil, balsamic vinegar, basil, oregano and garlic powder. Whisk to mix.
Pour the dressing mixture onto the vegetable and allow to marinate for 15-20 minutes.
Put on a baking sheet and cook for 30 minutes, turning the vegetables halfway.
Enjoy it!
Article is adapted from site.