Cindy's Roasted Veggies with Balsamic Vinegar and Herbs

My aunt gave me this recipe. She usually grills the veggies but if you don’t have a grill you can roast them like I did in this recipe. This is a great meal prep to have as leftovers throughout the week.

Ingredients

2 cups cremini mushrooms, halved

4 Zucchini, cut into half moons

4 peppers - any color you like

1 red onion - chopped

Other veggie options - eggplant (sliced), fennel (sliced), asparagus

Dressing

2 Tbsp olive oil

3 Tbsp balsamic

2 garlic cloves, minced

Basil, parsley, rosemary (any fresh herbs really)

What To Do

Preheat oven to 425*. Toss veggies in olive oil, salt, papper. Roast on separate pans for 20-25 minutes turning halfway through. Place in a bowl or baking dish and pour dressing on top and serve.