01 September 2008

Balsamic Roasted Vegetables

This recipe comes from The Next Food Network Star and was featured in the Bon Appétit magazine. I tried it out for a Sunday dinner and EVERYBODY raved over it. My sister even sent me a text later in the evening thanking me for the awesome dinner and said she was going to have fanciful dreams about it all night. She especially loved the vegetables. (WOW.) When I made it I served it with a simple grilled teriyaki chicken and jasmine rice. Unfortunately I didn't take a photo after it was baked, but you get the idea. It's a yummy recipe! There were no leftovers.

Balsamic Roasted Vegetables

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 or 2 red onions, halved, thickly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 green bell pepper, cut into 1/2-inch-wide strips
1 eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
2 yellow squash, cut into 1/3-inch-thick rounds
3 zucchini, cut into 1/3-inch-thick rounds
Salt /Pepper

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper.

Preheat oven to 450°F. Toss all vegetables in large bowl; sprinkle with salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

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