Monday, 7 July 2008

Balsamic Baked Vegetables

2 medium zucchini
2 medium yellow summer squash
2 medium each red, yellow, orange,
     green bell peppers
1 medium red onion
8-16 oz fresh whole mushrooms

Marinade
3 Tbsp balsamic vinegar
3 Tbsp soy sauce
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1-2 clove garlic, grated or minced
pinch sugar


  • Cut all the veggies into approximately 1" chunks. 
  • Place them in a large bowl with a tight fitting lid, or a gallon resealable bag.
  • Measure marinade ingredients and pour over veggies.
  • Allow to marinate for at least 1 hour (even better when its overnight).
  • Drain vegetables reserving liquid. 
  • Place veggies on a rimmed cookie sheet and bake for 30 - 45 minutes (turning twice), until tender crisp with a little charring.
  • Remove to a serving bowl and sprinkle with some of the marinade, if desired.