Roasted Mixed Vegetables
"I'm sure this recipe would work for any veggie you'd like to roast - the key is the addition of balsamic vinegar - gives it a special tang"
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1⁄2 cup sliced baby portabella mushroom
- 1 zucchini, sliced in 1/4-inch rounds
- 1 red pepper, sliced
- 8 asparagus spears
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh rosemary, minced
directions
- Heat oven to 375°F.
- In a bowl, toss vegetables, oil, vinegar and rosemary.
- Season with salt (preferably sea or coarse) and pepper.
- Spread on baking sheet.
- Roast 15 minutes until crisp-tender.
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RECIPE SUBMITTED BY
<p>Married to my high school sweetheart - for many years! Have two almost grown children. Love to cook and entertain. Favorite things to make are in the soup and appetizer categories. Love to try new things and don't often repeat recipes, except for family standards like chicken and vegetables soups, steak rolls, and stuffed green peppers. Irish heritage means I know my way around a potato!! <br />Love this website - I think it's the best one I've found for the home cook. Everyone's comments are so helpful.</p>
