Roasted Veggies with Balsamic and Parmesan

Directions for in the Oven or on the Grill

2 Zucchini
2 Summer squash
1 Red onion
2 Red bell pepper
1/4 cup Parmesan cheese

Dressing:
1/4 cup Balsamic vinegar
2 tsp Minced garlic
1 tbs Honey
1/4 tsp Salt
1/8 tsp Pepper

Oven: Preheat oven to 450 degrees. Line a large baking pan with foil and spray with cooking spray. Wash, dry, and cut vegetables and place in a bowl. In a small bowl, mix ingredients for dressing, and drizzle over vegetables, tossing to ensure vegetables are evenly coated. Place vegetables on pan and roast in preheated oven for 20-25 minutes, or until vegetables are tender. Remove pan from oven, sprinkle parmesan evenly over vegetables, and place pan back in the oven. Turn oven to high broil for the last few minutes to slightly crisp the parmesan if desired. Enjoy!

Grill: Preheat grill over high heat. Spray a vegetable roasting basket with cooking spray. Wash, dry, and cut vegetables and place in a bowl. In a small bowl, mix ingredients for dressing, and drizzle over vegetables, tossing to ensure vegetables are evenly coated. Place vegetables in a grill basket (or you could skewer the veggies). Grill veggies for 3-10 minutes, tossing with tongs every few minutes. When veggies reach desired tenderness, sprinkle parmesan evenly over vegetables, and cook an additional 1-2 minutes. Enjoy!

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