Thursday, July 23, 2009

Balsamic Roasted Vegetables

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Balsamic vinegar is one of my favorite condiments because it can be used in either sweet or savory applications. It's also a great way to impart flavor to vegetables as a dressing or marinade. To jazz up some vegetables that I wanted to serve as a side dish for dinner, I tossed them with a bit of extra virgin olive oil and balsamic vinegar before roasting in the oven. It' a great way to add flavor and be easy on calories!

Balsamic Roasted Vegetables

1 cup zucchini, cut into chunks
1 cup baby carrots
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
salt & freshly ground pepper to taste



Preheat your oven to 400 degrees.

In a baking dish, place your vegetables. Drizzle with the olive oil and balsamic vinegar. Toss the vegetables to coat and season with salt & pepper to taste.

Bake the vegetables in the preheated oven for 20 minutes; remove and serve hot.

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