BALSAMIC ROASTED VEGETABLES

Balsamic Roasted Vegetables image

Provided by Chef Potpie (Laurel)

Time 1h

Number Of Ingredients 15

Previous Next

2 Tbsp balsamic vinegar
1 tsp dijon mustard
1/3 c extra virgin olive oil
3 garlic cloves, pressed
2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh basil
1 yellow bell pepper, in 1/2-inch wide strips
1 red bell pepper, in 1/2-inch wide strips
1 orange bell pepper, in 1/2-inch wide strips
2 red onion, halved and thinly sliced
1 lb eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
2 medium yellow squash, 1/3-inch rounds
2 medium zucchini, 1/3-inch thick rounds
coarse salt
fresh ground pepper

Steps:

1. In a medium bowl, whisk together balsamic and mustard. Gradually add in the oil, whisking to emulsify. Stir in garlic, thyme and basil. Season to taste with salt and pepper. (This can be made one day ahead. Cover and chill. Bring to room temperature before proceeding.)
2. Preheat oven to 450. Toss all the vegetables together in a large bowl. Sprinkle with salt and pepper, then add dressing and toss to coat.
3. Divide vegetables between 2 large baking sheets and roast until vegetables are tender and slightly brown around the edges, about 35 minutes.