This is a quick, simple, healthy side that is really tasty. You can use any vegetables you like. I make this dish frequently, always changing up the veggies. This time I used zucchini, broccoli, cauliflower, yellow squash, snap peas, red onion, and red bell peppers. It was crunchy and packed with flavor. Try it out with your favorite veggies.
Balsamic-Marinated Roasted Vegetables via the Flick of my Wrist:
(4 generous servings)
4 cups of washed, cut veggies of your choice
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1/2 tsp. sea salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
1 tsp. minced garlic
Combine all ingredients in a ziploc bag. Shake up the vegetables well to ensure they are all coated with the marinade. You can marinate these at room temperature or in the fridge as well. I let them marinate for about an hour. Pour veggies on to a greased roasting pan or a greased, foil-covered cookie sheet. Roast in the oven at 400 degrees for 20 minutes.
1/2 tsp. sea salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
1 tsp. minced garlic
Combine all ingredients in a ziploc bag. Shake up the vegetables well to ensure they are all coated with the marinade. You can marinate these at room temperature or in the fridge as well. I let them marinate for about an hour. Pour veggies on to a greased roasting pan or a greased, foil-covered cookie sheet. Roast in the oven at 400 degrees for 20 minutes.
