Roasted Baby Vegetables

Cooking Time: 10-12 min    Servings: 8-10

Products needed:

  • Sicilian Lemon Balsamic Vinegar
  • Tuscan Herb Infused Olive Oil

Ingredients:

  • 6 baby zucchini, halved lengthwise
  • 2 to 3 baby eggplants, thinly sliced lengthwise
  • 12 baby portobello or crimini mushrooms
  • 1 tablespoon Sicilian Lemon Balsamic Vinegar
  • 2 rounded teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 large clove garlic, crushed
  • 1 teaspoon each ground sea salt and fresh ground pepper
  • 3 tablespoons Tuscan Herb Extra Virgin Olive Oil

Directions:

  1. Preheat oven to 400.
  2. Place the vegetables in a large bowl.
  3. Mix marinade ingredients in a small bowl, stream in the extra-virgin olive oil and beat with a whisk.
  4. Pour over vegetables and toss to coat.
  5. Transfer vegetables to a cookie sheet in single layer.
  6. Roast 6 min, turn vegetables and roast 6 min more or until tender.
  7. Arrange on a small platter.
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