Tested and recommended by Olive the Best customer and celebrity balsamic tester, Simon Davies. Credit to "Uncomplicated (Taking the Stress Out of Home Cooking)"
Preheat oven to 425 F (220 C). Line a large rimmed baking sheet with parchment paper.
Combine the onion, eggplants, peppers and zucchini on the prepared baking sheet. Drizzle with olive oil and toss well to coat. Spread into an even layer. Drizzle with balsamic vinegar and sprinkle with salt.
Roast, stirring once. 45 to 55 minutes or until vegetables are tender and deep golden at the edges.
Optional: Sprinkle with feta and basil and serve.
Option to make ahead: Roast the vegetables but don't add the cheese and basil. Keep at room temperature for up to four hours. Reheat at 425 F (220 C) for 5 to 10 minutes, then finish with the cheese and basil.
Ingredients
Directions
Preheat oven to 425 F (220 C). Line a large rimmed baking sheet with parchment paper.
Combine the onion, eggplants, peppers and zucchini on the prepared baking sheet. Drizzle with olive oil and toss well to coat. Spread into an even layer. Drizzle with balsamic vinegar and sprinkle with salt.
Roast, stirring once. 45 to 55 minutes or until vegetables are tender and deep golden at the edges.
Optional: Sprinkle with feta and basil and serve.
Option to make ahead: Roast the vegetables but don't add the cheese and basil. Keep at room temperature for up to four hours. Reheat at 425 F (220 C) for 5 to 10 minutes, then finish with the cheese and basil.
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