GARLIC BALSAMIC ROASTED VEGGIES
INGREDIENTS:
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
SALT and COARSE BLACK PEPPER to taste
Fresh basil or parsley, for garnish
DIRECTIONS:
Preheat the oven to 375°F.
In a large bowl, combine GARLIC OLIVE OIL, GLAZED ONION BALSAMIC VINEGAR, ZAPP, SALT, and COARSE BLACK PEPPER.
Add the zucchini, bell peppers, red onion, and cherry tomatoes to the bowl and toss until evenly coated in the balsamic mixture.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
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.
Remove from the oven and garnish with fresh basil or parsley.
Serve as a side dish or over rice, pasta, or quinoa.