BALSAMIC ROASTED VEGETABLES RECIPES

ROASTED BALSAMIC VEGETABLES RECIPE | ALLRECIPES

Roasted Balsamic Vegetables Recipe | Allrecipes image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. This dish can be varied to include whatever vegetables you prefer.

Provided by Harry Dubya

Categories Side Dish Vegetables Squash

Total Time 2 hours 5 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme, or more to taste
1 teaspoon chopped fresh rosemary, or more to taste
1 clove garlic, minced, or more to taste
salt and freshly ground black pepper
2 potatoes, cut into bite-size pieces
½ small pumpkin - peeled, seeded, and chopped
2 onions, peeled and quartered
1 red chile pepper, quartered
1 clove garlic, unpeeled

Steps:

Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
Preheat an oven to 475 degrees F (245 degrees C).
Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

Nutrition Facts : Calories 273.5 calories, CarbohydrateContent 35.6 g, FatContent 13.8 g, FiberContent 4.8 g, ProteinContent 4.3 g, SaturatedFatContent 2 g, SodiumContent 53.8 mg, SugarContent 8.1 g

BALSAMIC ROASTED VEGETABLES | RECIPES | WW USA

Balsamic roasted vegetables | Recipes | WW USA image

These Italian-inspired veggies are super as a side dish or chopped up and served over pasta. There's nothing like the presentation and texture of perfectly roasted vegetables. This recipe calls for zucchini, eggplants, and grape tomatoes that are flavored with balsamic vinegar, olive oil, garlic, and fresh rosemary and oregano. Feel free to throw in other veggies you're trying to use up too, such as onions, bell peppers, Brussels sprouts, or broccoli. And if you'd rather use other herbs, like parsley, mint, or cilantro, try those as well. You'll love how versatile this recipe is, and how easy it is to make (and clean up afterward!).

Provided by WEIGHTWATCHERS.COM

4 spray(s) Cooking spray
3 Tbsp Balsamic vinegar
2 Tbsp Olive oil
4 medium clove(s) Garlic clove(s) minced
1 Tbsp Fresh oregano leaves, chopped
1 tsp Rosemary chopped
0.5 tsp Table salt
0.25 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

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