Herb Roasted Vegetables with Balsamic Reduction

Herb Roasted Vegetables with Balsamic Reduction

Herb Roasted Vegetables with Balsamic Reduction

Ingredients

  • 2 tablespoons olive oil
  • 1 cup cauliflower florets
  • 1 zucchini quartered and sliced
  • 1 small red onion sliced (or 1/2 large)
  • 1 cup cherry tomatoes halved
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme leaves
  • plenty of salt and pepper
  • 1/2 cup balsamic vinegar

Instructions

  • Preheat oven to 450 degrees F.
  • In a bowl, mix together olive oil, vegetables, herbs, salt, and pepper. Spread evenly on rimmed baking sheet and roast in oven for 25 minutes, or until vegetables are browned and tender.
  • Meanwhile, simmer balsamic vinegar and whisk constantly until reduced by half; about 5 minutes.
  • Serve vegetables drizzled with balsamic reduction.