GARLIC BALSAMIC ROASTED VEGGIES

INGREDIENTS: * TEA TREE PRODUCTS

  • 2 zucchinis, sliced

  • 2 bell peppers, sliced

  • 1 red onion, sliced into rings

  • 1 cup (150 g) cherry tomatoes, halved

  • 1/4 cup GARLIC OLIVE OIL*

  • 3 tablespoons GLAZED ONION BALSAMIC VINEGAR*

  • 2 teaspoons ZAPP SPICE BLEND*

  • Salt and COARSE BLACK PEPPER *to taste

  • Fresh basil or parsley, for garnish

DIRECTIONS:

  1. Preheat the oven to 375°F.

  2. In a large bowl, combine GARLIC OLIVE OIL*, GLAZED ONION BALSAMIC VINEGAR*, ZAPP* SPICE BLEND, salt, and COARSE BLACK PEPPER*.

  3. Add the zucchini, bell peppers, red onion, and cherry tomatoes to the bowl and toss until evenly coated in the balsamic mixture.

  4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

  5. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized. The vegetables should be golden-brown and slightly crispy on the edges.

  6. Remove from the oven and garnish with fresh basil or parsley.

  7. Serve as a side dish or over rice, pasta, or quinoa.