Roasted Balsamic Vegetables
Recipe courtesy of Harvard University Dining Services
Serves 4 to 6
- 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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