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Roasted Vegetables with Balsamic Glaze

Roasted Vegetables with Balsamic Glaze

KitchenAid

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 1/2 cup of light brown sugar. Heat to a simmer and cook 20 minutes or until sugar is dissolved and mixture is reduced by half.

Ingredients:

  • 1 large portabella mushroom, sliced .5" thick
  • 1 small yellow squash, sliced .5" thick
  • 1 small zucchini, sliced .5" thick
  • 1 small red bell pepper, cut into 1" pieces
  • 1 small red onion, sliced .5" thick
  • 2 Tbsp olive oil
  • 1 Tbsp fresh thyme, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 tsp balsamic vinegar glaze

Preparation:

Preheat a KitchenAid countertop oven to 425°F and place the oven rack in position E. Toss all ingredients, except the balsamic glaze, in a large bowl until well coated. Transfer to the broiler pan. Bake 30 to 35 minutes or until vegetables are tender. Drizzle with balsamic glaze before serving.

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