Balsamic Rosemary Roasted Vegetables
3 c. broccoli florets, chopped into bite-size pieces
1 c. cauliflower, chopped into bite-size pieces
1 red onion, chopped into bite-size pieces
3 zucchini, chopped into 1-inch chunks
2 red bell pepper, chopped into 1-inch pieces
1 large garlic clove, minced
4 T. olive oil
4 T. balsamic vinegar
4 tbsp fresh rosemary (or 1 t. dried)
1 tsp. sea salt
1 tsp. black pepper
Preheat the oven to 425 degrees.
Mix the oil, vinegar, salt, pepper, and rosemary together in a large bowl.
Add in the vegetables and toss to coat evenly.
Spread them out on a parchment paper-lined baking sheet.
Bake for 45-60 minutes (stir a few times while baking) until everything is tender.