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Oven Roasted Vegetables with Balsamic Vinegar Recipe

   
 

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     Oven Roasted Vegetables with Balsamic Vinegar

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8

Ingredients
1/2 c olive oil
1 lb eggplant, cut crosswise into slices 1/3 inch thick
1 1/3 lb zucchini, cut crosswise into slices 1/3 inch thick
4 large plum tomatoes (about 1 1/4 lbs) cut lengthwise into slices 1/3 inch thick
2 med red onions, cut into slices 1/3 inch thick
1 lb med red potatoes, cut into slices 1/3 inch thick
salt and pepper to taste
1 T balsamic vinegar
 

Instructions
Brush 2 baking sheets with some of the olive oil. Arrange as many of the vegetables as possible in a single layer on the prepared baking sheets. Brush the vegetables with some of the remaining olive oil. Season with salt and pepper. Place the baking sheets on the middle and lower third oven racks. Roast at 450 degrees for 10 to 15 minutes or until tender and light brown, switching the positions of the baking sheets in the oven halfway through the roasting time. Arrange the roasted vegetables in a single layer in our 9x13 Baking Dish. Repeat the process with the remaining vegetables. Toss the roasted vegetables iwth teh balsamic vinegar just before serving.


Originally Submitted
10/21/2012





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