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  • Balsamic roasted vegatables SP1

    1 vote
    Balsamic roasted vegatables SP1
    Prep: 15 min Cook: 25 min Servings: 8
    by Wendy Saxena-Smith
    139 recipes
    >

    Ingredients

    • 4 spray(s) cooking spray
    • 3 Tbsp balsamic vinegar
    • 2 Tbsp olive oil
    • 4 clove(s) (medium) garlic clove(s), minced
    • 1 Tbsp fresh oregano, leaves, chopped
    • 1 tsp rosemary, chopped
    • 1/2 tsp table salt
    • 1/4 tsp black pepper
    • 2 medium uncooked zucchini, cut into 1-in chunks
    • 2 medium eggplant(s), cut into 1-in chunks
    • 2 cup(s) grape tomatoes
    • 2 Tbsp basil, fresh, chopped

    Directions

    1. Preheat oven to 425°F. Coat two rimmed baking sheets with cooking spray; set aside.
    2. In a large bowl, whisk together vinegar, oil, garlic, oregano, rosemary, salt and pepper. Add zucchini and eggplant; toss well. Divide mixture between prepared baking sheets; bake 10 minutes.
    3. Divide tomatoes between baking sheets; stir and bake until vegetables are tender, 10-15 minutes.
    4. Spoon vegetables into a serving bowl; stir in basil. Serve hot or at room temperature.
    5. Serving size: 1 cup

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