Balsamic Roasted Vegetables

By tammy1365

by Kelsey Nixon and Shane Lyons

Ingredients

• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, pressed
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon finely chopped fresh basil
• 2 large red onions, halved, thinly sliced
• 1 yellow bell pepper, cut into 1/2-inch-wide strips
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 1 orange bell pepper, cut into 1/2-inch-wide strips
• 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
• 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
• 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
• Coarse kosher salt

Preparation

Step 1

Whisk vinegar and mustard in medium bowl.
Gradually whisk in oil. Stir in garlic, thyme, and
basil. Season to taste with salt and pepper.
DO AHEAD: Dressing can be made 1 day ahead.
Cover and chill.

Preheat oven to 450°F. Toss onions and
next 6 ingredients in large bowl; sprinkle with
coarse salt and pepper. Add dressing; toss to
coat. Divide between 2 large rimmed baking
sheets. Roast until vegetables are tender and
slightly brown around edges, about 35 minutes.

Per serving: 239 calories, 19 g fat (3 g saturated), 0 mg cholesterol, 32 mg sodium, 18 g carbohydrates, 6 g fiber, 3 g protein

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