Balsamic Roasted Summer Vegetables
Balsamic Roasted Summer Vegetables might be a good recipe to expand your side dish recipe box. This recipe serves 6 and costs $1.52 per serving. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 182 calories, 4g of protein, and 5g of fat per serving. 129 people found this recipe to be yummy and satisfying. If you have balsamic vinegar, kosher salt, squash, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Merry Gourmet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an excellent spoonacular score of 100%. Similar recipes include Sheet Pan Balsamic Shrimp and Summer Vegetables, Balsamic Roasted Vegetables, and Balsamic Roasted Vegetables.
Servings: 6
Ingredients:
1 tablespoon balsamic vinegar
1 pint cherry tomatoes
2 tablespoons extra virgin olive oil
Fresh ground black pepper
Kosher salt
2-3 large yellow crookneck squash, sliced 1/4 inch thick
2 medium zucchini, sliced 1/4 inch thick
Equipment:
oven
baking sheet
Cooking instruction summary:
Preheat oven to 400 degrees.Toss vegetables with olive oil and balsamic vinegar. Spread out on even layer on a large baking sheet and sprinkle vegetables with a generous pinch or 2 of salt and 2-3 grinds of fresh ground black pepper. Roast for 30-40 minutes, stirring at least once during roasting.
Step by step:
1. Preheat oven to 400 degrees.Toss vegetables with olive oil and balsamic vinegar.
2. Spread out on even layer on a large baking sheet and sprinkle vegetables with a generous pinch or 2 of salt and 2-3 grinds of fresh ground black pepper. Roast for 30-40 minutes, stirring at least once during roasting.
Nutrition Information:
covered percent of daily need
