Oven Roasted Vegetables with Balsamic Vinegar and Rosemary
Quick and crispy, just pop it in the oven. This dish will complement any meal.
Ingredients
- 1 kg vegetables of your choice use vegetables, adjust oil and balsamic quantity to the amount vegetables
- 120 ml olive oil
- 60 ml balsamic vinegar
- salt and pepper freshly ground
- non-stick spray
- 4 sprigs fresh rosemary
- seasoning of your choice
Instructions
- Preheat oven to 180°F / 82°C
- Prepare your oven dish with non-stick spray.
- Mix the balsamic vinegar and oil, set aside.
- Place the vegetables in the oven tray and sprinkle with your favourite seasoning and freshly ground salt and black pepper.
- Add the olive oil and balsamic mixture, mix well to ensure all the vegetables are covered.
- Place in the oven for 45 minutes or until all vegetables are cooked.
- Remove from the oven and garnish with the fresh rosemary.
Notes
Serve hot or cold