Recipe: Roasted Balsamic Summer Veggies

Author: Maura Rooney, Hamama Marketing Coordinator

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Makes: 4 Servings

Check out our BLOG as well on our NEW Olive Oil & Barrel Aged Balsamic Vinegar!

• 3 Tbs Hamama Extra Virgin Olive Oil
• 3 Tbs Hamama Aged Balsamic Vinegar
• 1 Tbsp brown sugar
• 2 Tbsp low-sodium soy sauce
• 1/2 Tbsp Dijon mustard
• 1/2 Tbsp dried basil
• freshly cracked black pepper, to taste
• Hamama microgreens
• 1 red onion, peeled and sliced into 1” wedges
• 6 asparagus stems, washed, dried, and woody ends removed
• 1 - 1 1/2 cups of grape tomatoes, washed, dried, and cut in half
• 1 zucchini squash, washed, dried, cut in half lengthwise and then cut into 1” slices 1 yellow squash, washed, dried, cut in half lengthwise and then cut into 1” slices 1 orange or red bell pepper
• 6-8 shiitake mushrooms, stemmed and caps left whole

1. Preheat oven to 400 degrees F.
2. Combine Hamama Olive Oil and Balsamic Vinegar, sugar, soy sauce, mustard, and dried basil in a small bowl.
3. Line a baking sheet with parchment paper.

 4. Arrange vegetables on the baking sheet. Pour marinade over them and toss until well coated. If the vegetables are not well-coated, please add more olive oil - we want them to caramelize! Make sure the coated vegetables are in a single layer and are not crowded together or they will steam and not caramelize.

5. Place in the preheated oven roast for 10 minutes. Carefully remove the sheet from the oven and stir vegetables. Rearrange in single layer and uncrowded. Place back in the oven for an additional 8-10 minutes or until they are tender and lightly browned. Be aware that the marinade will darken on the paper but will not be transferred to the serving bowl.

6. Since these veggies are soft, and because each oven is different, keep an eye on them and do not allow them to overcook or burn.

7. Remove from the oven and place in a shallow bowl. Add Hamama microgreens and toss well. Plate on a serving platter and add salt and pepper to taste.

8. Serve over cooked short-grained brown rice or as a side dish with grilled protein.