Balsamic and Rosemary Roast Vegetable Medley
Experience the flavours of roasted vegetables like never before with this delightful Balsamic and Rosemary Roast Vegetable Medley.
The combination of vibrant carrots, potatoes, peppers, and more, tossed in a tangy balsamic and aromatic rosemary dressing, creates a dish that is both visually appealing and bursting with deliciousness. Get ready to indulge in a taste sensation!
Prep Time: 15 min
Cooking Time: 45 min
- 2 large carrots, chopped into chunks
- 2 medium potatoes, peeled and chopped into chunks
- 1 medium sweet potato, peeled and chopped into chunks
- 1 red bell pepper, seeded and chopped into chunks
- 1 yellow bell pepper, seeded and chopped into chunks
- 1 red onion, peeled and cut into wedges
- 1 zucchini, sliced
- 1 eggplant, diced
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 sprigs fresh rosemary, leaves removed and chopped
- Salt and pepper to taste
Step1: Preheat Oven
Step 2: Prepare Vegetables
Step 3: Dress the vegetables
In a mixing bowl, combine the balsamic vinegar, olive oil, minced garlic, chopped rosemary leaves, salt, and pepper. Mix well to create the marinade.
Add the prepared vegetables to the bowl and toss them in the marinade, ensuring they are evenly coated.
Step 4: Serve and enjoy!
Serve the Balsamic and Rosemary Roast Vegetable Medley as a easy side dish or as part of a salad. Enjoy the delicious combination of flavours!