Recipe: Roasted Balsamic Summer Veggies
Author: Maura Rooney, Hamama Marketing Coordinator
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Makes: 4 Servings
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!
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.
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