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