This is a really easy recipe that takes advantage of wonderful summer vegetables. I made it first for Sara’s birthday to go along with lasagna, and I think the veggies got as many compliments at the lasagna. All that’s involved is chopping and 2 stirs.
Balsamic Glazed Vegetables – modified from Epicurious
Ingredients:
- 2 tablespoons olive oil
- 1 red bell pepper, cut into 1/4-inch-wide strips
- 1 yellow bell pepper, cut into 1/4-inch-wide strips
- 1 small onion, thinly sliced
- 2 zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds
- 2 yellow summer squash, trimmed, cut crosswise into 1/2-inch-thick rounds
- bag of baby carrots, cut diagonally
- 2 tablespoons balsamic vinegar
Directions:
- Mix everything together in a large roasting pan.
- Roast for 20 minutes (longer if you have a lot of vegetables) at 350°. Strirring a couple times.