betty's italian balsamic glazed roasted veggies

Name: Betty's Italian balsamic glazed roasted veggies
Prep time: 15 min
Cook time: 45 min
Cuisine: Italian
Ingredients: 3 capsicums/peppers any colour; 2 large zucchini; 1 punnet of cherry tomatoes; 1 large spanish onion; 2 tablespoons prepared baslamic glaze; 2 tablespoons olive oil

11 Pinches 1 Photo

Betty Bramanis

Sydney

Updated on Apr 9, 2021

Sweet, tangy and delicious Italian vegetables oven roasted - perfect for grilled meats, as a vegetarian meal served with couscous OR let cooled for as a topping for brushetta. I like this dish served warm or at room temp. Please note - this recipe looks like a lot to begin with, but it reduces by 50% after cooking. I normally make 2 trays and keep the left overs to the following day to put on Italian sandwiches.

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield about 5 or 6 as a side dish

Ingredients

3 capsicums/peppers any colour
2 large zucchini
1 punnet of cherry tomatoes
1 large spanish onion
2 tablespoons prepared baslamic glaze
2 tablespoons olive oil

How To Make betty's italian balsamic glazed roasted veggies

Step 1

Pre-heat oven to 375oF/190oC and well grease a LARGE baking tray.

Step 2

Wash and roughly chop all the vegetables, taking the seeds out the capsicum/peppers and peeling the onion. Place the veggies in the tray, pour over oil and toss well.
Step 3

Gently pour the glaze all over - don't mix or stir. Bake for 35 minutes. Stir and bake for a further 10 minutes.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes