Roasted Vegetables with Italian Herb Balsamic Glaze

Ingredients

• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, cut into wedges
• 1 cup baby carrots, sliced lengthwise
• 3 tbsp Italian Herb Dark Balsamic Vinegar, plus extra for drizzling
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp freshly grated Parmesan cheese (optional)
• Fresh parsley or basil, chopped, for garnish

Let’s make it

1. Preheat your oven to 425F (220C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. In a large mixing bowl, combine the cherry tomatoes, zucchini, bell peppers, red onion and carrots.
3. Drizzle the vegetables with the olive oil and Italian Herb Dark Balsamic Vinegar. Sprinkle with the Italian seasoning, garlic powder, salt and black pepper. Toss well to coat the vegetables evenly.
4. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
5. Roast 20-25 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.
6. Remove the vegetables from the oven and drizzle with an additional tablespoon of Italian Herb Dark Balsamic Vinegar for extra flavor.
7. Sprinkle with freshly grated Parmesan cheese, if desired.
8. Garnish with chopped parsley or basil before serving.