Ingredients
Vegetables
- 1 large zucchini, chopped and diced
- 1 eggplant, sliced
- 2 bell peppers, chopped
- 1 large red onion, sliced or chopped
- 2 beef tomatoes, diced
- 2 carrots, chopped
- 1 small head of broccoli florets
Balsamic Marinade
- 1/4 cup J. Olive Co. Cascadian Wild Raspberry Balsamic
- 1/4 cup J. Olive Co. Leek Olive Oil
- 5 cloves garlic, finely diced
- 1 lime, juiced
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
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In a small bowl, mix the balsamic marinade ingredients together. Set aside.
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Preheat oven to 425 degrees Fahrenheit.
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Line the veggies up on your baking sheet. Ensure that you give your veggies some room to roast.
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Pour the marinade over the veggies until everything is coated. Toss so that the most of the marinade is on the vegetables and not pooling on the baking sheet.
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Roast the veggies for around 20 minutes, then toss veggies on pan nad roast for another 10-15 minutes.