Sheet Pan Roasted Vegetables with Balsamic Sauce

Name: Sheet Pan Roasted Vegetables with Balsamic Sauce
Yield: serves 6
Ingredients: 2.5 to 3 lb mixed vegetables (zucchini, bell peppers, eggplant, tomatoes, red onion), cut into even pieces; 3 tbsp olive oil; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 2 tsp pomegranate juice; 1 tbsp fresh thyme, chopped; 2 cloves garlic, minced; 0.5 tsp kosher salt; 0.25 cup fresh basil, chopped

Roasted mixed vegetables finished with a tangy balsamic vinaigrette for a side dish that impresses with minimal effort.

serves 6

Ingredients

2.5 to 3 lb mixed vegetables (zucchini, bell peppers, eggplant, tomatoes, red onion), cut into even pieces
3 tbsp olive oil
3 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp pomegranate juice
1 tbsp fresh thyme, chopped
2 cloves garlic, minced
0.5 tsp kosher salt
0.25 cup fresh basil, chopped

Steps

toss with oil
make balsamic sauce
toss with sauce and basil
roast vegetables 30-35 min

Source: Well Seasoned Studio

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