Pesto & Peach Roasted Vegetables
INGREDIENTS:
3 tbsp PESTO OLIVE OIL
2 tbsp PEACH BALSAMIC VINEGAR
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow squash, sliced
1 red onion, chopped
SALT and COARSE BLACK PEPPER to taste
DIRECTIONS:
In a large bowl, toss the sliced zucchini, red bell pepper, yellow squash, and red onion with PESTO OLIVE OIL, PEACH BALSAMIC VINEGAR, SALT, and COARSE BLACK PEPPER until evenly coated.
Place the vegetables on a baking sheet lined with parchment paper or foil.
Roast in the preheated oven for 20-25 minutes, turning once halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and let cool slightly before serving.