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Roasted Summer Vegetables with Balsamic Glaze

Roasted Summer Vegetables with Balsamic Glaze

Name: Roasted Summer Vegetables with Balsamic Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 red bell peppers, sliced; 2 yellow bell peppers, sliced; 1 large red onion, sliced; 1 zucchini, sliced; 8 ounces portobello mushrooms; 8 ounces shiitake mushrooms; 1 small head of broccoli, cut into florets; 1/4 cup DeLallo Extra Virgin Olive Oil; 2 cloves garlic, minced; 1 teaspoon DeLallo Sea Salt Grinder; 1/2 teaspoon freshly ground black pepper; DeLallo Modenacrem Balsamic Glaze, for drizzling

Full of color and sweet-smoky roasted flavors, this easy-to-prepare summer side dish is best topped off with a sweet drizzle of balsamic glaze.

roasted summer vegetables in a white bowl

prep time

10min
cook time

15min
total time

25min
serving size

4-6

category title side dish
cuisine type American
level simple

recipe by : Delallo

Ingredients

2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 large red onion, sliced
1 zucchini, sliced
8 ounces portobello mushrooms
8 ounces shiitake mushrooms
1 small head of broccoli, cut into florets
1/4 cup DeLallo Extra Virgin Olive Oil
2 cloves garlic, minced
1 teaspoon DeLallo Sea Salt Grinder
1/2 teaspoon freshly ground black pepper
DeLallo Modenacrem Balsamic Glaze, for drizzling

Directions

Preheat oven to 425˚F.
In a large mixing bowl, toss vegetables with olive oil, garlic, salt and pepper. In an even layer, arrange vegetables on a large nonstick baking sheet lined with parchment paper. Roast for 15 minutes or until tender, stirring halfway through. Remove from heat.
Serve generously drizzled with balsamic glaze.