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Roasted Vegetables
Irene Muller

Roasted Vegetables with Balsamic Vinegar

5 from 2 votes
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
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: Global
Ingredients Method

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

Method
 

  1. Preheat oven to 180°F / 82,222°C.
  2. Prepare your oven dish with Non-Stick Spray.
  3. Mix the balsamic vinegar and oil, set aside.
  4. Place the vegetables in the oven tray and sprinkle with your favourite seasoning and freshly ground salt and black pepper.
  5. Add the olive oil and balsamic mixture, mix well to ensure all the vegetables are covered.
  6. Place in the oven for 45 minutes or until all vegetables are cooked.
  7. Remove from the oven and garnish with the fresh rosemary.