I know, I know, gone for a month and my first recipe back is VEGETABLES? How dare I? These are so delightful, though, that you won’t even mind that they are good for you. Tangy balsamic vinegar with a hint of garlic accompanies soft, juicy, roasted vegetables as a perfect spring and summer side dish.
It’s been a busy month that included a trip to Portland for one of my best friends’ 30th birthday, a Mother’s Day concert with aunts and cousins, and jury duty (at which I was…of course..selected for a trial). It was nice to come back to real life with a recipe that screams FRESH!!
After I made these vegetables I found myself craving them again and again. I know I have a roasted vegetables addiction, but even if you don’t, you will love these veggies. This recipe is super simple and the star here is the eggplant, which soaks up lots of that tangy balsamic vinegar.
To start, you just dice and slice eggplant, zucchini, red bell peppers and mix them up with some minced garlic, olive oil, balsamic vinegar, salt and pepper. If you are so inclined, a sliced onion thrown into the mix is also lovely!
Sometimes we eat these vegetables as a side, but when I made them this time, I added them to a wrap with this balsamic shredded chicken with onions, and a schmear each of herbed goat cheese and basil pesto.
- 1 large eggplant, diced
- 2 medium zucchini, diced
- 2 large red bell peppers, sliced
- 1 clove garlic, minced
- 1 tsp kosher salt
- Freshly cracked black pepper
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- Additional salt, to taste
- Preheat the oven to 375°F. Place sliced vegetables, garlic, salt, pepper, oil, and vinegar to large bowl and mix gently with your hands or a large spoon until well incorporated.
- Spread vegetables evenly over two foil-lined baking sheets and roast for 30 minutes, stirring once after 15 minutes. Top with additional salt, to taste, if desired.