Balsamic Roasted Vegetables
Oven-roasted eggplant, squash, potato, bell pepper, tomato and mushrooms tossed in balsamic vinaigrette.
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Balsamic Roasted Vegetables
Oven-roasted eggplant, squash, potato, bell pepper, tomato and mushrooms tossed in balsamic vinaigrette.
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| Servings |
| 81/2 cup servings |
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Ingredients
- 1 medium eggplanttrimmed and diced 1/2″
- 1/2 red oniontrimmed and diced 1/2″
- 1 small yellow squashtrimmed and diced 1/2″
- 1 small zucchini squashtrimmed and diced 1/2″
- 1/2cup small red potatoeswashed and diced 1/2″
- 1/2cup mushroomstrimmed and cut into quarters
- 1/2 red pepperseeded and diced 1/2″
- 2-3 plum tomatoescored and diced 1/2″
- 1 small carrotpeeled and diced 1/2″
- 1/3cup balsamic vinaigrette salad dressing
- 2Tbsp fresh basil leavesthinly sliced
Instructions
- Preheat oven to 375 F.
- Combine all ingredients. Toss to coat.
- On sheet pan(s) coated with cooking spray, spread vegetable mixture in single layer.
- Roast until vegetables are tender, 25-40 minutes. Serve hot.