Roasted Veggies with Balsamic GlazeKitchenAid
1 portabello mushroom (large, sliced ½-inch thick)
1 yellow squash (small, sliced ½-inch thick)
1 zucchini (small, sliced ½-inch thick)
1 red bell pepper (small, 1-inch pieces)
1 red onion (small, sliced½-inch thick)
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
20 grams garlic (minced)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 teaspoons balsamic reduction
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1Preheat kitchenaid® countertop oven to 425°f and place oven rack in position e.
2Toss all ingredients, except balsamic glaze, in large bowl until well coated. Transfer to broiler pan.
3Bake 30 to 35 minutes or until vegetables are tender. Drizzle with balsamic glaze before serving.
4Chef’s tip: 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 ½ cup of light brown sugar. Heat to a simmer and cook 20 minutes or until sugar is dissolved and mixture is reduced by half.