Balsamic Roasted Vegetables
Not so spooky but definitely colourful, this makes an attractive autumn side dish.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 127 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 174 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 7% |
| vit A | 96% |
| vit C | 22% |
| folate | 9% |
Suggested Recipes
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8 small new red potatoes (about 12 oz/375 g), halved
4 carrots or parsnips, cut in 1-inch (2.5 cm) chunks
4 plum_tomatoes
16 red pearl onions
2 zucchini, cut in 1-1/2 inch (4 cm) chunks
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) balsamic vinegar
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) fresh chopped parsley
Preparation:
In large pot of boiling salted water, cook potatoes and carrots for 5 minutes; drain and place in large bowl. Cut tomatoes in half lengthwise; cut each half into quarters. Add to bowl along with onions and zucchini. (Make-ahead: Cover and refrigerate for up to 1 day.)
In bowl, whisk together oil, vinegar, salt and pepper (Make-ahead: Cover and refrigerate for up to 1 day.)
Pour dressing over vegetables; gently toss to coat. Spread on foil-lined rimmed baking sheet. Bake in 375°F (190°C) oven, stirring occasionally, until tender and golden, about 45 minutes. Sprinkle with chopped parsley.
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