Roasted Veges with Balsamic Reduction Sauce

By charlotteh371

Ingredients

• 1 bell pepper, roughly chopped (I used 1/2 an orange and 1/2 a red for color)
• 1/2 vidalia onion, roughly chopped
• 1 medium zucchini, sliced in half (length-wise) and chopped
• 1 medium summer squash, sliced in half (length-wise) and chopped
• 1 lb. (about 5) baby red potatoes, roughly chopped
• 2 cloves of garlic, diced or smashed (depending on your garlic preference)
• 3 tbsp. olive oil (I used garlic-infused oil!)
• coarse sea salt, to taste
• freshly cracked black pepper, to taste
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rosemary
• cayenne pepper, to taste (optional)
• 1 cup balsamic vinegar
• 1/2 tbsp. honey

Preparation

Step 1

For the veggies:
1.Preheat oven to 425*F.
2.Chop veggies into uniform, 1-inch pieces. (This doesn’t have to be perfect – the main goal is to get them the same size so they cook evenly.) The garlic is the only thing you’ll want to dice.

3.Toss them with olive oil and salt.
4.Line a 13x9x1-inch baking sheet with non-stick tin foil, and coat with non-stick cooking spray.
5.Place the veggies on the baking sheet, making sure they’re in an even layer with no overlapping.
6.Sprinkle over the pepper, thyme, rosemary, and cayenne pepper.
7.Place the sheet in the oven, and roast for about 20 minutes, or until fragrant and brown, and veggies are tender when pierced with a fork. (Cooking time will vary depending on your oven. I’d check after 15 minutes, just to be safe.)


For the balsamic reduction:
1.While the veggies are cooking, pour balsamic vinegar and honey in a small saucepan. Bring to medium heat, and cook for about 15 minutes, stirring often, until reduced in volume.
2.Remove from heat and allow to sit for about 10 minutes, or until thickened. The thickening will occur on its own – no need to stir.
3.When vegetables are done and still hot, put them in a big bowl. At this point, you can pour over the glaze, or put it in a gravy boat (or another dish) so people can serve themselves.