Roasted Veggies

Melanie B

By
@MelBelle

You can use anything that is in season.

I had some roasted veggies left over that I chopped and put into my spaghetti sauce.

You could also do these on the grill.

Rating:
★★★★★ 2 votes
Comments:
Serves:
varies
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

eggplant, thinly sliced
red peppers, cut into chunks
balsamic vinegar
olive oil
salt

Step-By-Step

1Use any veggies you want. Zucchini, yellow summer squash, any color peppers, onions, the veggies are only limited by your imagination. Pour some olive oil and balsamic vinegar on a plate and soak the vegetables for a minute or so. Lay them out on a sheet pan and sprinkle with a bit of salt. Place in the oven at 350 for about 10 minutes, flip and roast for another 10 minutes, or until tender.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tags: Quick & Easy, For Kids, Healthy