Balsamic Roasted Vegetable With Rosemary, Artichokes & Zucchini
This vibrant roasted vegetable dish is a colorful medley of zucchini, yellow squash, bell peppers, onion, and artichoke hearts, all coated in a flavorful balsamic and rosemary dressing. Roasted to tender perfection, these vegetables make a delightful side dish that is both visually appealing and delicious. Enjoy these veggies warm or at room temperature for a tasty and healthy addition to any meal.
— Constant Cookbook
Ingredients
- 2 medium zucchini (about 1 pound), cut into 1-inch thick rounds
- 2 medium yellow squashes (about 1 pound), cut into 1-inch thick rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces, with root left intact
- 1 can (14 oz.) artichoke hearts (packed in water), cut in half
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup liquid from artichoke can
- 1/4 cup balsamic vinegar
- 1 tbsp canola oil
- 1 tbsp chopped fresh rosemary
Instructions
- Preheat oven to 475 degrees F. Lightly coat a large baking sheet with cooking spray.
- In a large bowl, combine zucchini, yellow squash, red bell pepper, onion and artichoke hearts.
- Toss gently with salt and pepper.
- Pour in artichoke liquid, balsamic vinegar, canola oil and rosemary. Toss again to coat the vegetables.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables until tender, turning occasionally, until tender, about 25 to 30 minutes.
- Serve warm or at room temperature.
Yield
serves 6
Nutrition
- Calories: 84 kcal
- Carbohydrate Content: 10 g
- Protein Content: 2 g
- Fat Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 263 mg
- Fiber Content: 3 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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