Thursday, June 25, 2009

Roasted Balsamic Veggies

I love the summer season because I tend to enjoy vegetables more this time of year. One of my favorite ways to prepare vegetables is on the grill. There's something about slightly charred vegetables with a hint of smokiness that's just so good when the sun is shining. I prepared the following as a side dish to the sliders on my menu. The herbed butter really added some great flavor to these veggies!

Roasted Balsamic Veggies
original Joelen recipe

assorted vegetables such as:
- button mushrooms
- grape tomatoes
- yellow squash
- zucchini
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon dijon mustard
1 clove garlic, minced
salt & pepper to taste


Preheat your oven to 425 degrees.

Place your vegetables in a baking dish; set aside.

Whisk together the remaining ingredients to make your vinaigrette. Pour over the vegetables and toss.

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