Oven Roasted Veggies Recipe
Chop 1 cup of each organic veggie in to bite size pieces:
portabella mushrooms
red and green bell pepper
zucchini and yellow squash
onions
cauliflower
Leave whole:
1 Cup organic cherry tomatoes (added during last 5 minutes)
You’ll also need:
4 garlic cloves, minced
1 T rosemary
4 T balsamic vinegar
Preheat the oven to 400. Spray a 9X13 baking dish or large cookie sheet with higher sides with non-stick cooking spray. Stir garlic, rosemary and vinegar together and pour over veggies; toss until evenly coated. Bake until the vegetables are tender but not mushy (about 15 minutes) stirring half way through. Remove from the oven, pour into a large bowl, and season to taste with more balsamic vinegar and pepper. Serve immediately.