Roasted Balsamic Veggies

Name: Roasted Balsamic Veggies
Total time: 45 min
Ingredients: 1 unit yellow bell pepper; 1 pinch salt; 1 tbsp olive oil; 1/2 unit zucchini; 1 unit red onion; 1 pinch black pepper; 1 unit green bell pepper; 1 tbsp balsamic vinegar

Danielle

Soul Soar

“ Roasted veggies are incredibly easy to prepare and go well with many different types of dinner entrees. You can also easily swap vegetable types to your preference. ”

ingredients

Difficulty

Easy

Time

45'

Fresh ingredients

yellow bell pepper

1 unit

zucchini

1/2 unit

red onion

1 unit

green bell pepper

1 unit

Pantry ingredients

salt

1 pinch

olive oil

1 tbsp

black pepper

1 pinch

balsamic vinegar

1 tbsp

Instructions

Preheat the oven to 425 degrees.

Wash all of the vegetables thoroughly and dry, then cut them into similar size pieces. The smaller the pieces are, the faster they will cook.

Place the chopped vegetables in a large bowl and drizzle with 1 TBSP of balsamic vinegar and 1/2 TBSP of olive oil, then season with sea salt and black pepper to your preference.

Coverage a large baking sheet with parchment paper, aluminum foil, or you could also use non-stick cooking spray, then spread the vegetable mixture out evenly in a single layer.

Roast in the oven at 425 degrees for approximately 35 to 40 minutes, or until the vegetables begin turning brown and crispy.