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Roasted Summer Vegetables




Source of Recipe


marlaoh


List of Ingredients




2 zucchini (medium), sliced 1/4" thick
1 red onion (medium), thinly sliced and made into rings
1 leek (white part only), thinly sliced
1 red bell pepper (medium), seeded and sliced into 1/2" strips
1 yellow bell pepper (medium), seeded and sliced into 1/2" strips
1 eggplant, sliced 1/4" thick
3 T. balsamic vinegar divided
1 T. olive oil
1 clove garlic, finely chopped
1 T. rosemary leaves, chopped
1/2 tsp. salt
1 tsp. ground black pepper


Recipe



Combine all vegetables in large roasting pan. Combine 2 T. vinegar, oil, garlic, rosemary salt and pepper. Pour over vegetables, tossing to coat. Roast in preheated 375 degree oven for 45 - 50 minutes, stirring every 15 minutes. Remove from oven. Pour on remaining 1 T. balsamic vinegar, toss, and serve. Serves 4.