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Name: Balsamic Roasted Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard; 1/2 cup extra-virgin olive oil; 3 garlic cloves pressed; 2 teaspoons finely chopped fresh thyme; 1 teaspoon finely chopped fresh basil; 2 large red onions halved, thinly sliced; 1 yellow bell pepper cut into 1/2-inch-wide strips 1 red bell pepper, cut into 1/2-inch-wide strips

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INGREDIENTS

2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves pressed
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
2 large red onions ; halved, thinly sliced
1 yellow bell pepper ; cut into 1/2-inch-wide strips 1 red bell pepper, cut into 1/2-inch-wide strips

INSTRUCTIONS

Preparation

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Preheat oven to 450°F.

Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat.

Divide between 2 large rimmed baking sheets.

Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

NOTES

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Nutrition

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Serving Size: 1 (968g)
Recipe Makes: 1

Calories: 1232
Calories from Fat: 981 (80%)

Amt Per Serving		% DV

	Total Fat 109g	145 %
	Saturated Fat 15g	75 %
	Monounsaturated Fat 78.8g
	Polyunsanturated Fat 11.4g
Cholesterol 0mg		0 %
Sodium 60.6mg		2 %
Potassium 1234.2mg		32 %
Total Carbohydrate 65.1g		19 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 57.1g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1232

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