Presenter:  Becky

Introduction:

I am always looking for quick, easy, and of course delicious side dishes.  Being healthy is a bonus! My cousin posted a picture of a side dish on Facebook that she has been making lately and it inspired me to play around with the flavors.  The end result was this vegetable medley that was so delicious! I will definitely be making this often, especially in the warmer months!

Resources:

Procurements:
  • 3 small/medium zucchini or 2 large
  • 1 large sweet onion
  • 1-pint cherry or grape tomatoes
  • 10-15 garlic cloves, whole and peeled
  • 1/4 C balsamic vinegar
  • 1/4 C olive oil
  • 1 t salt
  • 1/2 t pepper
Operating Procedures:
 
Preheat oven to 425 degrees and spray baking dish with nonstick cooking spray.
 
In the bottom of a large mixing bowl, whisk together the balsamic vinegar, olive oil, salt and pepper until well combined and set aside.
  IMG_4729
 
Wash all the vegetables and set the tomatoes aside to drain while you prep the rest of the vegetables.  Chop zucchini and onions into about 1-inch chunks.  The goal is to have all the vegetables be about the same size.  Dump the cut up zucchini, onions, and tomatoes into the bowl with the balsamic dressing you mixed earlier.  Toss in the whole peeled garlic cloves and mix to coat all the vegetables with the dressing.  
IMG_4731
 
Pour into prepared baking dish and bake at 425 degrees for 20-30 minutes, depending on your desired doneness. Be sure to stir a few times during cooking to ensure even cooking.
IMG_4736

Proposals:

If you have any fresh herbs laying around, this is a great use up for these! You can also mix up the vegetables to suit your tastes, but this combination was so good together!

Closing Remarks:

This can also be made on the grill in a grill basket! Just be sure to well coat the basket with grill spray so that the vegetables don’t stick.  Remember if you go the grill route, you will get more char marks.

Roasted Balsamic Vegetables
A quick and delicious roasted vegetable side dish for any meal!
Write a review
Print
Ingredients
  1. 3 small/medium zucchini or 2 large
  2. 1 large sweet onion
  3. 1-pint cherry or grape tomatoes
  4. 10-15 garlic cloves, whole and peeled
  5. 1/4 C balsamic vinegar
  6. 1/4 C olive oil
  7. 1 t salt
  8. 1/2 t pepper
Instructions
  1. Preheat oven to 425 degrees and spray baking dish with nonstick cooking spray.
  2. In the bottom of a large mixing bowl, whisk together the balsamic vinegar, olive oil, salt and pepper until well combined and set aside.
  3. Wash all the vegetables and set the tomatoes aside to drain while you prep the rest of the vegetables.
  4. Chop zucchini and onions into about 1-inch chunks. The goal is to have all the vegetables be about the same size.
  5. Dump the cut up zucchini, onions, and tomatoes into the bowl with the balsamic dressing you mixed earlier.
  6. Toss in the whole peeled garlic cloves and mix to coat all the vegetables with the dressing.
  7. Pour into prepared baking dish and bake at 425 degrees for 20-30 minutes, depending on your desired doneness. Be sure to stir a few times during cooking to ensure even cooking.
Notes
  1. If you have any fresh herbs laying around, this is a great use up for these! You can also mix up the vegetables to suit your tastes, but this combination was so good together!
  2. This can also be made on the grill in a grill basket! Just be sure to well coat the basket with grill spray so that the vegetables don't stick. Remember if you go the grill route, you will get more char marks.
Five to Nine Creations http://www.fivetoninecreations.com/
Facebooktwitterpinterestmail