Roasted Fall Vegetables
Prep Time: 15 minutes
Cook Time: 20-30 minutes
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy IngredientsServes 10
1 Eggplant, cubed
1 ½ C. Butternut Squash, cubed
1 C. Leeks, sliced
5 Red Potatoes, cut and quartered
2 Zucchini, sliced
2 Sweet Potatoes, cubed
½ C. Aged Balsamic vinegar
4-5 Leaves Fresh Basil, chopped fine
Extra Virgin olive oil
Kosher Salt
Fresh Ground Pepper DirectionsToss all veggies in Balsamic vinegar and roast in oven at 350 F for approx 20-30 minutes. Don’t allow to overcook, veggies will be browned on edges--not mushy. Cool and toss in olive oil and basil. Season again as needed.
|
