January 9, 2013 by thehealthyheartcenter
Roasted vegetables are the perfect addition to dinner, a salad, or an omelet; the possibilities are endless. Roasting vegetables adds a wonderful crunch and sweetness to any veggie. Below are three easy steps to roast any vegetable you would like. I chose zucchini, eggplant and portobello mushrooms. However, there are many choices- sweet potatoes, onions, broccoli, cauliflower, parsnips, the list goes on and on!!
STEP 1: Chop all vegetables. One inch by one inch is a good size. Make sure the vegetables are uniform so they all cook evenly.
STEP 2: Place your vegetables on a foil lined baking sheet. Cover with about 1/4 cup balsamic vinegar, 2-3 tablespoons oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
STEP 3: Roast your vegetables in a 400 degree oven for 45 minutes to an hour. Stir the vegetables about every 15 minutes.
ENJOY!! I put my vegetables on a bed of spinach with 2 tablespoons of feta, some greek olives, and 2 ounces of deli turkey. YUM!