Roasted Balsamic Vegetables

Recipe courtesy of Harvard University Dining Services

Serves 4 to 6Zucchini with pepper

  • 1 red pepper
  • 2 zucchini
  • 2 summer squash
  • 1 teaspoon dried oregano
  • 1 clove garlic, sliced thin
  • 1 tablespoon canola oil
  • 2 tablespoons balsamic vinegar
  • 1 medium sized tomato, chopped
  • ¼ cup chopped fresh basil

Preheat the oven to 350° F.

Cut the pepper, zucchini, and summer squash into 2-inch pieces.

In a large bowl, combine the pepper, zucchini, summer squash, and garlic slices. Drizzle with the oil, add the oregano and toss.

Place the vegetables on a sheet pan in a single layer and bake until tender.

Remove from the oven, drizzle with the balsamic vinegar and return to the oven for 2 to 3 minutes.

Remove from the oven, add the tomato and basil, toss and serve.

Nutritional information per serving:

Calories: 70⁄ Protein: 2 g⁄ Carbohydrate: 8 g⁄ Fiber: 2 g⁄ Sodium: 10 mg
Saturated fat: 0 g⁄ Polyunsaturated fat: 1 g⁄ Monounsaturated fat: 2 g
Trans fat: 0 g⁄ Cholesterol: 0 mg

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