Balsamic Roasted Vegetables

I love a good batch of roasted vegetables. It’s quite possibly the easiest way to use up a bunch of veggies (aside from stir-fry and soups, our other two mishmash staples) and it’s perfect just about any season. I left the original recipe as is below, but I subbed in veggies we had on hand in place of what the recipe called for. The balsamic is a delicious addition! I loved the flavor and know we’ll be making this again soon. In case you’re curious, we used zucchini, yellow squash, Brussel sprouts, carrots, red bell pepper, celery, onion, rutabagas, and red potatoes. Yup, it was quite the load! But a great way to clean out the fridge, and delicious to boot!

Balsamic Roasted Vegetables

Serves: 6
Recipe courtesy Bon Appetit

2 tablespoons balsamic vinegar
1 teaspoon Dijon style mustard
1/2 cup olive oil
3 cloves garlic, pressed
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
2 larges red onions, halved, thinly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 orange bell pepper, cut into 1/2-inch-wide strips
1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
1/2 pound yellow summer squash (about 2 medium), cut into 1/3-inch-thick rounds
1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
Kosher salt

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper.

Preheat oven to 450. Toss onions with next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until veggies tender and slightly brown around edges, 35 minutes.

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~ by spontaneoustruth on August 16, 2010.

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