Balsamic Roasted Vegetable With Rosemary, Artichokes & Zucchini
A colorful and flavorful medley of roasted vegetables awaits you in this recipe. Zucchini, yellow squash, red bell pepper, onion, and artichoke hearts are tossed in a savory blend of balsamic vinegar, rosemary, and seasonings, then roasted to tender perfection. With a slight char and a burst of vibrant flavors, this dish is sure to brighten up any table. Enjoy these roasted veggies warm or at room temperature for a delightful side or light 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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