Description
Roasted vegetables with balsamic glaze.
Ingredients
Scale
- 2 cups of mixed vegetables (bell peppers, zucchini, carrots)
- 3 tablespoons of balsamic vinegar
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the vegetables into bite-sized pieces.
- In a bowl, mix olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Add the vegetables to the bowl and toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through.
- Check for doneness and serve warm.
Notes
- Use seasonal vegetables for the best flavor.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Balsamic Roasted Vegetables