Name: Rainbow Roasted Veggies
Ingredients: 2 yellow squash cut into spears; 2 zucchinis cut into spears; 3 baby eggplants cut into spears; 1 orange pepper cut into wedges; 2 ripe tomatoes cut into chunks; 1 red onion cut into chunks; 2 TBS Italian seasoning (mix of thyme, oregano, basil, and rosemary); ¼ cup olive oil; ¼ cup balsamic vinegar; Coarse salt and black pepper; Good Italian olive oil to finish; A handful of chopped Italian Parsley to garnish

Rainbow Roasted Veggies

Author: Melissa Mayo

Ingredients

Scale

2 yellow squash cut into spears
2 zucchinis cut into spears
3 baby eggplants cut into spears
1 orange pepper cut into wedges
2 ripe tomatoes cut into chunks
1 red onion cut into chunks
2 TBS Italian seasoning (mix of thyme, oregano, basil, and rosemary)
¼ cup olive oil
¼ cup balsamic vinegar
Coarse salt and black pepper
Good Italian olive oil to finish
A handful of chopped Italian Parsley to garnish

Instructions

Cut all the veggies and place them in a large bowl. Add the Italian seasoning, olive oil, balsamic vinegar, salt, and pepper. Mix the veggies to coat evenly.

Place the veggies on a baking sheet grouping them by color. Roast on the middle rack of the oven for 1- 1¼ hours turning mid-way during cooking until golden and caramelized.

Drizzle with good quality olive oil and garnish with some fresh Italian parsley.

SERVES 4-6

Notes

Serve them at room temperature alongside some crusty bread, warm alongside your main. Throw them over a bed of lettuce and add a drizzle of balsamic vinegar to create the perfect salad. Or pair them with pasta, couscous, quinoa, or rice for a vegetarian meal.

Find it online: https://melissamayo.com/recipe/rainbow-roasted-veggies/