Roasted Balsamic Vegetables

Roasted Balsamic Vegetables

Recipe courtesy of Harvard University Dining Services

Serves 4-6

Ingredients:

• 1 red pepper
• 2 zucchini
• 2 summer squash
• 1 teaspoon dried oregano
• 1 clove garlic, sliced thin
• 1 tablespoon canola oil
• 2 tablespoons balsamic vinegar
• 1 medium sized tomato, chopped
• ¼ cup chopped fresh basil

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut the pepper, zucchini, and summer squash into 2-inch pieces.
3. In a large bowl, combine the pepper, zucchini, summer squash, and garlic slices. Drizzle with the oil, add the oregano, and toss.
4. Place the vegetables on a sheet pan in a single layer and bake until tender.
5. Remove from the oven, drizzle with the balsamic vinegar and return to the oven for 2 to 3 minutes.
6. Remove from the oven, add the tomato and basil, toss, and serve.

Nutrition facts:

Per 1/4 of recipe 70 calories 2 grams of protein 8 grams of carbohydrates 2 grams of fiber 10 milligrams of sodium 3 grams of fat ( 2 grams of monounsaturated fat 1 grams of polyunsaturated fat )

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