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Balsamic Roasted Vegetables

1 large red onion, halved, thinly sliced

1 yellow bell pepper, cut into 1/2-inch-wide strips

1 red bell pepper, cut into 1/2-inch-wide strips

1 1-pound eggplant, cut into 1/2 cubed

2 medium yellow squash cut into 1/3-inch-thick rounds

2 medium zucchini cut into 1/3-inch-thick rounds

salt and fresh cracked pepper

In a small bowl, add Neapolitan Herb Balsamic Vinegar. Slowly drizzle in Garlic Olive Oil and whisk till completely combined. Season to taste with salt and pepper.

Preheat oven to 450°F. Toss onions and next 5 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

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