Roasted Veggies

We had a party and ended up with a bunch of left over veggies.  I did the norm.  Toss all the veggies in a big roasting pan doused them with lots of olive oil and kosher salt, mixed it up and put in an oven at 350/400 for 45 minutes or so. 

This time, I finished them off differently.  The kids loved it. 

When the veggies are done, take them out of the oven and in the same pan, put it on the stove and turn it into a frying pan.  It is a big cumbersome but it totally works.  Turn the heat on high and add balsamic vinegar, I’d say about 1/4 cup and continue to stir until the veggies soak up the balsamic.  It almost becomes like a ratatouille. 

You could even eat this just over a bowl rice to make a meal.  For the veggies, I used cauliflower, broccoli, yellow squash, zucchini, carrots and onions.  All sliced as if you were serving them for a vegetable dip. 

This is a definite addition to the weekly repertoire.