From Meatless Around the World on Thursday, August 27, 2020
Serves: 6
Ingredients:
3 tbsp olive oil
3 tbsp balsamic vinegar
1 clove garlic, minced
½ tsp dried oregano
1 tsp fresh chopped rosemary
3 cups sliced zucchini
1 cup brussels sprouts, quartered
1 cup mushrooms caps, whole
½ large red onion, thickly sliced
6 baby potatoes, par cooked and halved
3 large tomatoes, halved
8 oz fresh mozzarella
½ cup fresh basil leaves, julienned
Kosher salt and ground black pepper, to taste
Instructions: Preheat oven to 400°. In a large bowl, whisk together olive oil, balsamic vinegar, garlic, thyme, rosemary and salt and pepper. Add vegetables to the bowl and toss to coat. Spread in an even layer on a sheet pan. Pour any remaining balsamic herb oil over the top. Roast for 20 minutes, toss vegetables then add slices of mozzarella. Roast for an additional 10 – 15 minutes or until cheese is melted and bubbly and the vegetables are cooked through. Top with fresh basil before serving.
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