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Roasted Vegetables with Balsamic Vinegar
Irene Muller
Roasted vegetables make for an ideal side dish that are vibrant enough to brighten up your protein and provide a nutritious boost.
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Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course
Side Dish
Cuisine
Global
Servings
4
Ingredients
1
kg
vegetables of your choice
(use vegetables, adjust oil and balsamic quantity to the amount vegetables)
120
ml
Olive Oil
60
ml
Balsamic Vinegar
Freshly ground Salt and Pepper
Non-Stick Spray
4
sprigs
fresh rosemary
Seasoning of your choice
Instructions
Preheat oven to 180
°F
/ 82,222
°C.
Prepare your oven dish with Non-Stick Spray.
Mix the balsamic vinegar and oil, set aside.
Place the vegetables in the oven tray and sprinkle with your favourite seasoning and freshly ground salt and black pepper.
Add the olive oil and balsamic mixture, mix well to ensure all the vegetables are covered.
Place in the oven for 45 minutes or until all vegetables are cooked.
Remove from the oven and garnish with the fresh rosemary.