Roasted Vegetables with Balsamic Glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Eggplant, cubed1 Cauliflower, broken into large chunks1 c. sliced Shiitake Mushrooms1 c. sliced Brown Mushrooms1 small onions, cut in small chunks2 c. Sweet Bell Peppers, cut into chunks3 T. Olive Oil1 T. Balsamic Vinegar2-3 cloves minced Garlic1/2 tsp. Salt1/8 tsp. Pepper
1. Place all chopped veggies except for garlic in large bowl.
2. In separate bowl, mix olive oil, vinegar, garlic, salt & pepper together with wire whisk.
3. Pour marinade over veggies in bowl. Cover with plastic wrap and toss to coat veggies evenly.
4. Preheat oven to 350 degrees
5. Roast for 45-60 minutes, checking periodically to turn veggies and to make sure they do not over brown.
Number of Servings: 6
Recipe submitted by SparkPeople user TLCHEEK.
2. In separate bowl, mix olive oil, vinegar, garlic, salt & pepper together with wire whisk.
3. Pour marinade over veggies in bowl. Cover with plastic wrap and toss to coat veggies evenly.
4. Preheat oven to 350 degrees
5. Roast for 45-60 minutes, checking periodically to turn veggies and to make sure they do not over brown.
Number of Servings: 6
Recipe submitted by SparkPeople user TLCHEEK.
Nutritional Info Amount Per Serving
- Calories: 144.2
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 35.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 6.6 g
- Protein: 4.2 g
Member Reviews
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DIANNE467
This is a delicious recipe. I love balsamic anyway and this is a great variation for roasted veggies. I didn't necessarily use the veggies listed but that isn't really the point..the olive oil/balsamic combo makes this work for any. I used red onion, yellow squash, zucchini, carrots, garlic & basil - 7/21/14