Roasted Vegetables

pamelareiss.com

Paula G.

Assorted vegetables roasted and flavored with balsamic, garlic and basil make a wonderful side for any meal.

subheading: Marinade:

6 large garlic cloves, crushed

2 tsp. salt

¾ tsp. black pepper

4 Tbsp. chopped fresh basil

½ cup balsamic vinegar

¾ cup olive oil

subheading: Vegetables:

2 bell peppers, cut in half, cored and seeded

1 medium red onion, peeled and sliced ¼-inch thick

2 small zucchini, trimmed and sliced ¼-inch thick

½ small butternut squash, peeled, seeded and cut into ¼-inch thick wedges

2 carrots, peeled and cut ¼-inch thick

1 small eggplant, trimmed, cut in half lengthwise and sliced ¼-inch thick

1 large beet, peeled, cut in half and sliced ⅛-inch thick

½ lb. / 227 grams crimini or button mushrooms, whole or cut in half if large

Directions at pamelareiss.com

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