Balsamic Roasted Vegetables
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Ingredients
  • 1 japanese eggplant, cut into 1 inch rounds with rounds cut in half
  • 2 portabella mushrooms, sliced
  • 18-24 mini peppers, halved with seeds and membranes removed
  • ¼ C balsamic vinegar
  • 3 Tbsp dijon mustard
  • ⅓ C olive oil
  • 2 cloves garlic, minced
  • 1 Tsp kosher salt
Instructions
  1. Whisk vinegar, garlic and mustard in medium bowl. Gradually whisk in oil. Dressing can be made 1 day ahead. Cover and chill.
  2. Preheat oven to 450°F. Toss vegetables in a bowl with balsamic/dijon dressing. Divide vegetables between 2 large rimmed baking sheets lined with parchment paper, sprinkle with kosher salt. Roast until vegetables are tender and slightly brown around edges, about 30 minutes.
  3. Serve immediately or store in airtight container in the fridge for 5-7 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/balsamic-roasted-vegetables/