betty's italian balsamic glazed roasted veggies
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.
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yield
serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For betty's italian balsamic glazed roasted veggies
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3 capsicums/peppers any colour
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2 large zucchini
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1 punnet of cherry tomatoes
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1 large spanish onion
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2 tablespoons prepared baslamic glaze
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2 tablespoons olive oil
How To Make betty's italian balsamic glazed roasted veggies
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1Pre-heat oven to 375oF/190oC and well grease a LARGE baking tray.
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2Wash 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.
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3Gently pour the glaze all over - don't mix or stir. Bake for 35 minutes. Stir and bake for a further 10 minutes.
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Categories & Tags for Betty's Italian balsamic glazed roasted veggies:
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