Balsamic Mixed Vegetable Roast

Name: Balsamic Mixed Vegetable Roast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 4 sprigs Garnish: fresh basil; 1 teaspoons freshly ground black pepper; 2 mediums eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds; 6 large heads endive, cored, halved, and quartered lengthwise; 237 milliliters extra-virgin olive oil; 2 mediums red bell peppers, cored, seeded, and cut into 3/4-inch squares; 3 larges red onions, sliced into 1/4-inch rounds; 2 teaspoons salt, divided in half; 2 mediums yellow bell peppers, cored, seeded, and cut into 3/4-inch squares; 680 grams zucchini, washed, dried, and cut on the bias into 1/4-inch rounds

Balsamic Mixed Vegetable Roast is a gluten free, primal, and whole 30 recipe with 12 servings. This side dish has 112 calories, 5g of protein, and 3g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of zucchini, bell peppers, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Baking Sheet

Paper Towels

Let stand for 30 minutes. Pat dry.

Preheat the oven to 450°F.

Equipment you will use

Oven

Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.

Ingredients you will need

Olive Oil

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar.

Ingredients you will need

Red Onion

Vegetable

Eggplant

Zucchini

Peppers

Vinegar

Endive

Cooking Oil

Equipment you will use

Baking Pan

Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Oven

Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables.

Ingredients you will need

Vegetable

Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing.

Ingredients you will need

Balsamic Vinegar