Balsamic-Herb Roasted Vegetables Recipe gourmetloveaffair

• 1 zuchinni
• 1 small yellow squash
• 1 carrot
• 1 red/yellow onion
• 2 red/green bell peppers
• 1 tomato
• Balsamic vinegar
• extra virgin olive oil
• fresh cracked black pepper
• 1 fresh herb of choice (basil, rosemary, oregano, or parsley)

1. Preheat your oven to 425 degrees F.
2. Chop up veggies.
3. Slice the zucchini and squash into 1/2 inch slices, then cut the slices in half to form half-moons.
4. Slice the carrot on a 1/4 inch bias.
5. Now, seed/de-rib the pepper then cut the it into eights.
6. Quarter the tomato and onion.
7. Place all veggies in bowl, season with fresh ground pepper and drizzle with olive oil, then toss to coat.
8. Place sheet of foil in shallow roasting dish, spread veggies onto pan.
9. Drizzle with balsamic vinegar, then sprinkle with chopped fresh herb(s).
10. Place pan on top rack in oven for about 20-25 minutes.
11. Check on progress after about 10-15 minutes, adjust cooking time accordingly.

zuchinni, yellow squash, carrot, onion, redgreen bell peppers, tomato, vinegar, extra virgin olive oil, black pepper, choice

Taken from www.chowhound.com/recipes/balsamic-herb-roasted-vegetables-12031 (may not work)