Roasted Vegetables with Balsamic Glaze
Servings: 4
Ingredients
- 1 zucchini 500 grams / 1 pound, seed removed, sliced
- 1 200 grams / 0.5 pound bell pepper, chopped
- 1 250 grams / 0.5 pound eggplant, sliced
- 2 300 grams / 0.66 pound cups sliced pumpkin
- sea salt and black pepper
- olive oil to spray on the veggies
- 1 tablespoon truffle infused balsamic glaze or normal balsamic glaze
Instructions
- Preheat oven to 220 degrees C (425 F).
- Line a baking tray with aluminum foil and spray a thin layer of olive oil over the top of the foil.
- Place vegetables on the baking tray in a single layer. Sprinkle salt and pepper over them, then spray another thin layer of olive oil on top.
- Bake on the middle rack at 220 degrees C (425 F) for 35 to 40 minutes. Every 15 minutes, check the veggies and flip them, spraying extra oil on them if surface has turned dry.
- Cook the veggies in batches if the baking tray is not big enough.
- Right before serving, drizzle balsamic glaze over the veggies.
- Serve warm or cold.