Easy Balsamic Roasted Garden Vegetables

DSC_0013 DSC_0014Preheat the oven to 400. Oil baking sheet(s) by using a brush to evenly spread on extra virgin olive oil.
DSC_0008 DSC_0006 DSC_0009 DSC_0011Place vegetables cut to 1/4 inch thickness (I used zucchini, yellow summer squash, eggplant, and onion from our garden and a local farm)  in a single layer on the baking  sheet. Mix 50/50 extra virgin olive oil and balsamic vinegar and brush onto the vegetables. Sprinkle with sea salt and freshly ground black pepper. Turn off the oven and turn on the broiler. Place baking sheets with prepared vegetables under broiler for about 10 minutes (check to be sure there is no over cooking).
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I served these easy vegetables on homemade mini rolls as vegetable sandwiches (with tomatoes, peppers and cucumbers from our garden and a local farm) with cheese and homemade mayonnaise as an option. Gluten free? Torie had schar brand gluten free bread and I had a side of brown rice with the vegetables.

With mouths’ full and groaning with delight my “girls” said- “I love eating.”; “Eating is my favorite thing in the world.”; “Can I be a professional eater.”; “Wow, the mayonnaise makes the sandwich.”

They sure know how to make a Mom feel good!


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