Balsamic Oven Roasted Veggies
I make a lot of pasta. Homemade noodles is my go-to for impressing guests. But what to serve on the side when pasta is the main course? Oven roasted veggies are the perfect companion to many a main course. They are easy to prepare ahead of time and serve at room temperature. Whether the star of your dinner party is a fabulous roast or a bowl of tortellini, roasted seasonal veggies in a simple balsamic dressing creating a well-rounded and colorful meal. In the winter, root vegetables are perfect, but as the weather grows warmer a blend of peppers, eggplant, and zucchini fit the bill.
- 1 medium eggplant, trimmed and cut into 1" thick spears
- 2 red bell peppers, seeded and sliced lengthwise into 1" thick
- 2 large leeks, trimmed, rinsed, and quartered lengthwise
- 1 large zucchini, trimmed, sliced in half crosswise and then quartered into spears
- salt and pepper to taste
- 1/4 c. olive oil
- 3 Tbsp. balsamic vinegar
- 2 tsp. each dried thyme, basil, and oregano
Preheat the oven to 425˚ F. Line a rimmed baking sheet with foil and spray with a light coating of non-stick spray. In a large bowl, combine vegetables and toss with oil, vinegar, herbs, and salt and pepper. Arrange in a single layer on prepared baking sheet. After about 15 minutes, check and stir with a wooden spoon. Continue to roast for 20-30 more minutes unit vegetables brown and soften. Remove from oven and place in a large serving bowl. Season with additional salt and pepper if desired. Serve veggies at room temperature. Yum!