Roasted Veggies with Balsamic Glaze

Ingredients

• Mixed vegetables: 2 lbs (zucchini, bell peppers, onions, mushrooms)
• Olive oil: 1/4 cup
• Delouis Organic Balsamic Vinegar of Modena: 1/4 cup
• Honey: 2 tbsp
• Garlic: 3 cloves minced
• Fresh rosemary: 2 tbsp
• Salt and pepper: to taste

Instructions

1. Cut all vegetables into similar-sized pieces (about 1-inch chunks) so they cook evenly.
2. In a large bowl, toss the vegetables with olive oil, minced garlic, rosemary, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast at 425°F/218°C for 25-30 minutes, stirring once halfway through.
5. Meanwhile, in a small saucepan, combine the Delouis Organic Balsamic Vinegar of Modena and honey. Simmer over medium heat until reduced by half and syrupy.
6. Drizzle the balsamic glaze over the roasted vegetables.
7. Serve hot as a side dish.