Oven Roasted Veggies w/ Balsamic & Garlic

From what I've read, some balsamic vinegars have added sugar and thickeners and are therefore GAPS illegal. If you look, you can find them without the additives. They are higher quality, usually certified organic, and therefore pricier. I love balsamic and cook with it often so if anyone has information about why I shouldn't use an additive free one while on Full GAPS please share.

3 bell peppers, red, orange and yellow
1 medium zucchini
1 large onion
8 cloves garlic
a few tbsp olive oil
a few tbsp balsamic vinegar (GAPS legal)
1 tsp garlic salt (look for one that uses sea salt and is non-irradiated)

Preheat the oven to 400F.

Prepare a large cookie sheet, with edges, by lining with a silicone mat or parchment paper.

Prepare your veggies. To ensure everything cooks evenly, chop the bell peppers and zucchini into chunks about the same size. Around 1". Chop the onion slightly smaller, about 3/4". And chop the garlic into 1/4" chunks.

Put all the veggies in a large bowl. Drizzle a few tablespoons of olive oil and balsamic over them. Sprinkle with half of the salt. Mix them up. If you think they need a little more oil and balsamic fire away. Add the rest of the salt and mix again.

Pour the veggies onto your prepared cookie sheet. Try to keep everything in a single layer. If you don't, they will end up quite wet. Still tasty, but wet. Cook for 30 - 40 minutes, depending on how roasted you like them. A little black showing on the edges of a few of the peppers and onions is how I like them.

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