Balsamic Roasted Vegetables

Side Dishes.
Definitely colorful, this makes an attractive autumn side dish.

Balsamic Roasted Vegetables


Quantity Ingredients
8 small new red potatoes, halved
4 carrots or parsnips, cut into 1 inch chuncks
4 plum tomatoes
16 red pearl onions
2 zucchini, cut into 1 1/2 inch chuncks
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
2 tbsp fresh chopped parsley


1. In large pot of boiling salted water, cook potatoes and carrots for 5 minutes; drain and place in large bowl. Cut tomatoes in half lengthwise; cut each half into quarters. Add to bowl along with onions and zucchini. 2. In bowl, whisk together oil, vinegar, salt and pepper. 3. Pour dressing over vegetables; gently toss to coat. Spread on foil-lined rimmed baking sheet. Bake in 375F oven, stirring occasionally, until tender and golden, about 45 minutes. Sprinkle with chopped parsley. Makes 8 servings. Nutrition Information per serving: 127 calories, 2g protein, 7g total fat, 1g saturated fat, 16g carb, 3g dietary fiber, 0mg cholesterol, 174mg sodium.