Roasted Veggies with Balsamic Glaze

Name: Roasted Veggies with Balsamic Glaze | KitchenAid US
Prep time: 30
Cook time: 30
Total time: 60
Yield: 4
Ingredients: 2 teaspoons (10 ml) balsamic vinegar glaze; ¼ teaspoon (1 ml) ground black pepper; 1/2 teaspoon (2 ml) kosher salt; 2 cloves (20 g) garlic, minced; 1 tablespoon (15 ml) chopped fresh thyme; 2 tablespoons (30 ml) olive oil; 1 small red onion, sliced½-inch thick; 1 small red bell pepper, 1-inch pieces; 1 small zucchini, sliced ½-inch thick; 1 small yellow squash, sliced ½-inch thick; 1 large portabella mushroom, sliced ½-inch thick

KitchenAid Chef

Prep

30min

Cooking

30min

Total

1h

Serving

4

Ingredients

2 teaspoons (10 ml) balsamic vinegar glaze

¼ teaspoon (1 ml) ground black pepper

1/2 teaspoon (2 ml) kosher salt

2 cloves (20 g) garlic, minced

1 tablespoon (15 ml) chopped fresh thyme

2 tablespoons (30 ml) olive oil

1 small red onion, sliced½-inch thick

1 small red bell pepper, 1-inch pieces

1 small zucchini, sliced ½-inch thick

1 small yellow squash, sliced ½-inch thick

1 large portabella mushroom, sliced ½-inch thick

Step by step

Preheat Kitchenaid® countertop oven to 425°F and place oven rack in position E.
Toss all ingredients, except balsamic glaze, in large bowl until well coated. Transfer to broiler pan.
Bake 30 to 35 minutes or until vegetables are tender. Drizzle with balsamic glaze before serving.
Chef’s tip: Look for balsamic vinegar glaze in the vinegar aisle of your grocery store. You can also make this at home by combining 2 cups of balsamic vinegar with ½ cup of light brown sugar. Heat to a simmer and cook 20 minutes or until sugar is dissolved and mixture is reduced by half.