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Balsamic Roasted Vegetables
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Fresh summer vegetables marinated in a flavorful balsamic glaze featuring a tangy, savory, slightly sweet taste, and roasted under the broiler.
Course
Appetizers & Side Dishes
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Additional Time
30
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Author
Dianna--In Fine Taste
Ingredients
for vegetables
1
zucchini
1
yellow summer squash
1
pound
mushrooms
½
red onion
1
red pepper
1
green pepper
2
ears corn
optional
For Marinade
2
tablespoon
balsamic vinegar
2
tablespoon
brown sugar
1
tablespoon
olive oil
¼
cup
basil leaves
rolled and chopped
4
cloves
fresh garlic
minced
1
teaspoon
coarse Kosher salt
1
teaspoon
citrus grill or lemon pepper seasoning
½
teaspoon
black pepper
Instructions
Cut zucchini and yellow squash in half lengthwise, then in ¼-inch slices. Slice mushrooms. Slice onions and peppers into approximately 1-inch squares
Remove husk and silk from corn. Blanch corn for one minute by subermerging cob in pot of boiling water, then cut kernels off cobs.
Mix marinade. ingredients in a large bowl. Place all vegetables in Marinade bowl and toss to coat all. (Let veggies marinade 30-45 minutes.)
Spread veggies on foil lined baking sheet (or use a silicone liner).
Turn oven broiler to high and broil veggies for about 20 minutes, or until they are al dente. Remove from oven, toss and serve.