Balsamic Roasted Vegetables

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 oz Broccoli florets, raw
  • 7 oz Carrots, raw
  • 7 oz Cauliflower florets, raw
  • 5 1/2 oz Red onion, raw large
  • 8 oz Summer squash, raw yellow
  • 8 oz Zucchini, raw

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on emilybites.com

Ingredients

• 4 oz raw broccoli florets (from about 1 small head)
• 7 oz raw cauliflower florets (half of one large head)
• 8 oz raw yellow Summer squash, chopped (about 1 small-medium squash)
• 8 oz raw zucchini, chopped (about 1 small-medium zucchini)
• 7 oz raw carrots, chopped (this was about 3 medium-large carrots)
• 5.5 oz raw red onion, chopped large (about half a large red onion)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Balsamic vinegar
• Salt, to taste

Directions

• Preheat the oven to 425 degrees. Lightly mist a baking sheet with cooking spray and set aside In a large bowl, combine all the vegetables and mix them together. Drizzle the olive oil and vinegar over the vegetables and sprinkle on your desired amount of salt. Toss to coat. Pour vegetables onto the prepared baking sheet and roast in the oven for about 25 minutes or until caramelized.