Balsamic Roasted Vegetables with Rosemary, Artichokes & Zucchini
Serve these Balsamic Roasted Vegetables alongside roasted chicken or pot roast. Easy, healthy and delicious.
Servings: 6 Servings
Calories: 84kcal
Ingredients
- 2 medium zucchini about 1 pound, cut into 1-inch thick rounds
- 2 medium yellow squashes about 1 pound, cut into 1-inch thick rounds
- 1 red bell pepper cut into 1-inch pieces
- 1 large yellow onion cut into 1-inch pieces, with root left intact
- 1 can 14 ounce artichoke hearts (packed in water), cut in half
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup liquid from artichoke can
- ¼ cup balsamic vinegar
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat oven to 475 degrees F. Lightly coat a large baking sheet with cooking spray.
- In a large bowl, combine zucchini, yellow squash, red bell pepper, onion and artichoke hearts.
- Toss gently with salt and pepper.
- Pour in artichoke liquid, balsamic vinegar, canola oil and rosemary. Toss again to coat the vegetables.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables until tender, turning occasionally, until tender, about 25 to 30 minutes.
- Serve warm or at room temperature.
Notes
Inspired by a Bon Appetit Magazine recipe.
Nutrition
Calories: 84kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 263mg | Potassium: 422mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 53mg | Calcium: 32mg | Iron: 0.9mg