BALSAMIC ROASTED VEGETABLES

By jarren

Ingredients

• 1 small red onion, sliced into 1/4" rings
• 2 Japanese eggplants, cut into large cubes
• 2 red peppers, cut into wedges
• 1 zucchini, cut into 1/2" rounds
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 cup crumbled feta cheese
• Fresh basil leaves (optional)

Details

Servings 8
Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

Preheat the oven to 425F. Line a large rimmed baking sheet with parchment paper.

Combine the onion, eggplants, peppers and zucchini on the prepared baking sheet. Drizzle with olive oil and toss well to coat. Spread into an even layer. Drizzle with balsamic vinegar and sprinkle with salt.

Roast, stirring once, for 45-55 minutes or until vegetables are tender and deep golden at the edges. Sprinkle with feta and basil (if using) and serve.

Make ahead: Roast the vegetables but don't add the cheese and basil. Keep at room temperature for up to 4 hours. Reheat at 425F for 5-10 minutes, then finish with cheese and basil.