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simple sunday: balsamic roasted vegetables

September 16, 2012

This method of cooking vegetables is so delicious, but more importantly, it is really easy.  You can do as many or as few as you’d like, so its a good way to make a bunch of vegetables for a crowd, or you can scale back on the number and type of veggies for a dinner for two.

So chop up whatever veggies you have — I like eggplant, peppers, zucchini, red onions, and mushrooms — and toss them in a really large bowl with just enough olive oil to coat them, salt, pepper, balsamic vinegar, torn basil, and thyme.

Place them in a large roasting pan and cook them in the oven at 350 degrees F for 30-40 minutes, or until desired tenderness.

Serve immediately.

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