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betty's italian balsamic glazed roasted veggies

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Sweet, tangy and delicious Italian vegetables oven roasted - perfect for grilled meats, as a vegetarian meal served with couscous OR let cooled for as a topping for brushetta. I like this dish served warm or at room temp. Please note - this recipe looks like a lot to begin with, but it reduces by 50% after cooking. I normally make 2 trays and keep the left overs to the following day to put on Italian sandwiches.

yield serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For betty's italian balsamic glazed roasted veggies

  • 3 capsicums/peppers any colour
  • 2 large zucchini
  • 1 punnet of cherry tomatoes
  • 1 large spanish onion
  • 2 tablespoons prepared baslamic glaze
  • 2 tablespoons olive oil

How To Make betty's italian balsamic glazed roasted veggies

  • 1
    Pre-heat oven to 375oF/190oC and well grease a LARGE baking tray.
  • 2
    Wash and roughly chop all the vegetables, taking the seeds out the capsicum/peppers and peeling the onion. Place the veggies in the tray, pour over oil and toss well.
  • 3
    Gently pour the glaze all over - don't mix or stir. Bake for 35 minutes. Stir and bake for a further 10 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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