From the Cook
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Easy Balsamic Roasted Vegetables
Instructions
1
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Preheat the oven to 425 degrees F.
2
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Line a large baking sheet with parchment paper.
3
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Cut the bell peppers and red onion into 1/2 inch squares. Separate the onion layers.
4
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Cut the sweet potato into 1/4 inch rounds, and cut each round into quarters.
5
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Crush and mince the garlic cloves. Finely chop the rosemary leaves.
6
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Combine the olive oil, balsamic vinegar, salt, minced garlic, and chopped rosemary in a large mixing bowl.
7
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Add the bell peppers, onion, and sweet potato to the mixing bowl. Toss to coat in seasoning.
8
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Transfer the seasoned vegetables to the prepared baking sheet and spread them into a single layer.
9
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Roast on middle rack of oven until vegetables are fork tender and lightly charred, about 40 minutes.
10
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Check to see that vegetables are done. Remove from oven or add time as needed.
11
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Allow vegetables to cool slightly. Sprinkle with crumbled feta, if desired, and serve.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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