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Roasted Italian-Style Vegetables with Extra Virgin Olive Oil and Balsamic Vinegar

6 servings
Sides

Characteristics

Dairy Free Gluten Free No Added Sugars Vegan Vegetarian

Method

Preheat oven to 450 degrees F.

Line a large baking sheet with parchment paper.

Place the onion, zucchini, bell pepper, mushrooms, asparagus, eggplant, garlic, olive oil, salt and pepper in a large bowl and toss to combine. Arrange the vegetables on the baking sheet. Roast the vegetables 25 minutes, or until nice coloured and tender. Cool the vegetables a few minutes, and then arrange on a platter. Sprinkle with the fresh herbs and drizzle with balsamic vinegar to taste. Serve warm or at room temperature.

Note: When available, miniature zucchini and/or pattypan squash could replace the medium zucchini in this recipe.

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