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Balsamic Roasted Vegetables
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Description
Tangy-sweet balsamic vinegar and a hint of garlic complements juicy roasted eggplant, red pepper, and zucchini.
Ingredients
- 1 Large Eggplant, Diced
- 2 Medium Zucchini, Diced
- 2 Large Red Bell Peppers, Sliced
- 1 clove Garlic, Minced
- 1 teaspoon Kosher Salt
- Freshly Cracked Black Pepper
- 3 Tablespoons Olive Oil
- 3 Tablespoons Balsamic Vinegar
Preparation
Preheat oven to 375°F. Place vegetables, garlic, salt, pepper, oil, and vinegar to large bowl and mix gently with your hands or a large spoon until well incorporated.
Spread vegetables evenly over 2 foil-lined baking sheets and roast for 30 minutes, stirring once after 15 minutes. Top with additional salt, to taste, if desired.
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