A delightful medley of roasted vegetables enhanced with a herbed balsamic glaze, perfect as a side or main dish.
Preheat your oven to 220°C (430°F).
Preheating ensures even cooking and optimal roasting.
Chop the zucchini, red onion, and bell pepper into bite-sized pieces.
Cut vegetables into similar sizes to ensure even roasting.
Place the chopped vegetables and cherry tomatoes into a roasting pan.
Use a single layer to allow proper caramelization.
In a mixing bowl, combine balsamic vinegar, olive oil, oregano, salt, and black pepper.
Whisk the dressing well to emulsify the oil and vinegar.
Pour the dressing over the vegetables and toss gently to coat.
Ensure all vegetables are evenly coated for consistent flavor.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through.
Check for a slight char on the edges for enhanced flavor.
Serve the roasted vegetables warm, garnished with fresh herbs if desired.
Fresh parsley or basil adds a vibrant touch to the dish.
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