balsamic roasted vegetables

Ingredients:

• 1 medium zucchini (about 200g), sliced into 1/2-inch rounds
• 1 red bell pepper (about 150g), cut into 1-inch pieces
• 1 yellow bell pepper (about 150g), cut into 1-inch pieces
• 1 medium red onion (about 150g), cut into wedges
• 2 medium carrots (about 200g), sliced into 1/2-inch rounds
• 200g cherry tomatoes
• 3 tablespoons (45ml) extra virgin olive oil
• 3 tablespoons (45ml) balsamic vinegar
• 2 teaspoons (10g) honey
• 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) freshly ground black pepper
• 2 cloves garlic (10g), minced

Instructions:

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the zucchini, red and yellow bell peppers, red onion, carrots, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, oregano, salt, pepper, and minced garlic until well combined.
4. Pour the balsamic mixture over the vegetables, tossing to coat them evenly.
5. Spread the vegetables out in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
7. Remove from the oven and let cool slightly before serving.
8. Transfer the roasted vegetables to a serving platter and drizzle any remaining balsamic glaze from the baking sheet over them.

Notes:

For a more robust flavor, allow the vegetables to marinate in the balsamic mixture for 20 minutes before roasting. This dish pairs beautifully with grilled meats or can be served as a main dish with crusty bread. Store any leftovers in an airtight container in the refrigerator for up to 3 days.