Prep Time: 15 mins
Total Time: 1 hour mins
Makes: 8 servings
3 bell peppers, chopped (medium; any color works- red, yellow and orange)
2 zucchini, thickly sliced medium
1 head cauliflower, cut into small florets
1 (8-oz.) container mushrooms, baby bella
2 Tbs olive oil
salt, to taste
black pepper, to taste
1 cups balsamic vinegar, reduced (or 1/4 cup pre-made balsamic reduction)
2 Tbs basil, fresh, chopped
Prep all veggies.
Place chopped vegetables and mushrooms in large mixing bowl. Toss with oil and salt and pepper, if using, to coat evenly.
Add vegetables to a grill basket and grill over medium heat for 15 minutes or until vegetables are fork tender. If you don’t have a grill, spread vegetables evenly over 1-2 baking sheets and roast for 20 minutes at 400°F, stirring after 10 minutes.
While vegetables are cooking, bring balsamic vinegar to a boil in small saucepan. Reduce heat to medium/low and let vinegar simmer for 10-15 minutes, stirring occasionally. The reduction is done when vinegar has thickened enough to lightly coat the spoon. Let the balsamic glaze cool (at room temperature or in fridge); it will continue to thicken as it cools.
To serve, drizzle glaze over roasted veggies and garnish with chopped fresh basil.
Enjoy for dinner. Save leftovers to enjoy added to lunch salads, in a wrap with smashed chickpeas, or hummus, or as an afternoon snack.
Adapted from Living Plate RX