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Balsamic Roasted Vegetables

By The Canadian Living Test Kitchen

Tested till perfect

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Balsamic Roasted Vegetables

This recipe makes 8 servings

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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

Not so spooky but definitely colourful, this makes an attractive autumn side dish.

Ingredients

  • 8 small new red potatoes, halved
  • 4 carrots or parsnips, cut in 1 inch chunks
  • 4 plum tomatoes
  • 16 red pearl onions
  • 2 zucchinis, cut in 1-1/2 inch chunks
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh 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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