Roasted​ ​Vegetables

Roasted vegetables

Roasted​ ​Vegetables

  • Serves: 1
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  • Sliced zucchini, peppers, onions, mushroom, asparagus - whatever’s fresh and whatever you prefer
  • 1 head of garlic cut in half (you can use the roasted garlic throughout the week to spread on meat or add to dishes for extra flavor)
  • Lined baking sheet
  • 1⁄2 cup of olive oil
  • 1⁄4 cup of balsamic vinegar
  • 2 cloves of garlic minced
  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees.
  2. Chop up vegetables.
  3. Toss the vegetables with oil, balsamic, garlic and salt and pepper until evenly coated.
  4. Evenly spread the vegetables and garlic out on the baking sheet.
  5. Bake for 10-20 minutes, checking to see if they’re ready, you want the vegetables to have a little char to them, but not completely evaporated into the baking sheet.