Balsamic Roasted Vegetables

Try this once and you’ll be hooked!  This method of roasting vegetables with balsamic vinegar creates a beautiful, sweetly carmelized dish that is simply the perfect side to any meal.

3 servings

Each serving provides
3 greens
2 condiments

Buttercup or Kabocha squash
1/2 cup Onion
Zucchini
Peppers
Balsamic vinegar
Reduced fat feta

Preheat oven to 350. Cut all vegetables into cubes all about the same size. Put in a bowl and mix well with 1 teaspoon olive oil. Spread your vegetables evenly on a cookie sheet and roast till just about done. You do not want them mushy. Stick a fork in them to check. Remove from oven when done and cool completely. Measure out 1 1/2 cups per serving to double check how many servings you have. To each serving add 1 teaspoon balsamic vinegar and 2 Tablespoons reduced fat feta OR 1 Tablespoon regular feta. Serve warm or cold.

You can measure or weigh your vegetables out before roasting to get idea on serving size but the raw weight is different from cooked weight. I cut about 6 cups of vegetables and after roasted it was perfect for 3 servings at 1 1/2 cups each serving.