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Receta Balsamic roasted vegatables SP1
by Wendy Saxena-Smith

Balsamic roasted vegatables SP1
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 4 spray(s) cooking spray
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 4 clove(s) (medium) garlic clove(s), minced
  • 1 Tbsp fresh oregano, leaves, chopped
  • 1 tsp rosemary, chopped
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 2 medium uncooked zucchini, cut into 1-in chunks
  • 2 medium eggplant(s), cut into 1-in chunks
  • 2 cup(s) grape tomatoes
  • 2 Tbsp basil, fresh, chopped

Direcciones

  1. Preheat oven to 425°F. Coat two rimmed baking sheets with cooking spray; set aside.
  2. In a large bowl, whisk together vinegar, oil, garlic, oregano, rosemary, salt and pepper. Add zucchini and eggplant; toss well. Divide mixture between prepared baking sheets; bake 10 minutes.
  3. Divide tomatoes between baking sheets; stir and bake until vegetables are tender, 10-15 minutes.
  4. Spoon vegetables into a serving bowl; stir in basil. Serve hot or at room temperature.
  5. Serving size: 1 cup