Balsamic Oven Roasted Vegetables

There are so many delicious vegetables out there that I find it hard to believe people who claim they don't like vegetables. Seriously!? C'mon. No vegetables at all? Well, if you are not willing to try new things, then this post is not for you. However, if you are willing to try vegetables, and you like the flavor combination of oil and vinegar, then give these a shot. They are good. No, really! They are delicious!!! You can eat them as a side or toss them in a pasta dish. Or, if you are like me, you can just eat them from a bowl...until they are gone.


Balsamic Oven Roasted Vegetables

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Serves 4

Ingredients:

• 3-4 large carrots, peeled and chopped in to 1/2 inch pieces
• 1 onion, sliced into 1/2 inch wide strips
• 1 cup cherry tomatoes or 2-3 large tomatoes
• 2-3 zucchini and/or squash, cut in to 1/2 inch pieces
• Any additional vegetables that you love, broccoli, peppers, etc., chopped
• 2 tbs olive oil
• 1 tbs balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp ground pepper

Instructions:

1. Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside. 
2. In a large bowl, mix together the olive oil, vinegar, salt and pepper. Add the cut vegetables, and toss to combine. 
3. Spread the vegetables evenly across the lined baking sheet and cook until the vegetables start turning brown around the edges and are easily pierced with a fork, 45-50 minutes. Remove from the oven and enjoy!