Wednesday, June 1, 2016

Balsamic Marinated Roasted Summer Vegetables

You guys, I don't think I've ever liked vegetables as much as I do after eating this recipe tonight.

I made it to go with grilled chicken and we both agreed that the veggies were the star of the meal. I went and got more and topped my chicken with them. The flavors are so deep and complex and all of the textures are different. I highly suggest using sweet potatoes in place of regular potatoes!

Like I mentioned in my previous post, we had a lot of fun at our local produce stand. Since we weren't sure about the weather situation, I decided we will have some roasted summer veggies to go with our baked chicken breasts tonight! 

I know the thought of heating up the oven in the summer makes some people cringe. These veggies would also be great cooked up on the grill! Feel free to throw in whatever you have, just remember to throw the potatoes in first so that your other veggies don't fry to a crisp while the potatoes are cooking through.

After roasting, I topped the hot veggies with some fresh basil from our patio for a bright flavorful pop that screams:

Welcome Summer!!

Continue Reading For the Recipe

The veggies I used (but feel free to substitute):
1 sweet potato, peeled and chopped into 1 inch pieces 
2 zucchinis, chopped into half moons
1 small yellow squash, cut into half moons
1 medium onion, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces

1/2 c low sodium soy sauce
1/4 cup balsamic vinegar
2 cloves crushed garlic (I used a garlic press- if you don't have one just mince)
1/4 tsp black pepper
1 tsp dried thyme
1/4 c olive oil

Salt and pepper to taste

1/4 c chopped fresh basil (optional)
parmesan cheese (optional)


1. Toss the veggies in the marinade. Seal in a plastic bag and marinate for 2 hours or more for a stronger flavor. 
2. Preheat oven to 400*. Place the potatoes only on a baking sheet and roast for 30 minutes, turning once. After 30 minutes, take the baking sheet out of the oven and add the other vegetables. toss with the potatoes and salt and pepper to taste. Spread veggies out into a single layer.
3. Roast another 30 minutes, until done. Remove from oven and place on serving plate. Top with freshly sliced basil and parmesan cheese, if desired.

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