Balsamic Roast Veggies

I'm usually really lacksadaisical about making veggies. As far as I'm concerned, Chinese stuff just needs to be flash-boiled and drizzled with oyster sauce, and other veggies just need to be steamed with a bit of Mrs. Dash.

For Thanksgiving, however, I thought I'd spare my friends, who always have to eat the same things when they're over, especially if it's Western food.

This recipe really is just for reference.

Ingredients:
6 plum tomatoes, quartered
1 zucchini, sliced into thick half-moons
1 yellow bell pepper, sliced
1 red onion, cut into half-wedges
1 eggplant, quartered lengthwise, and then thickly sliced
4 carrots (small-medium), cut into 1" pieces

olive oil
balsamic vinegar
dried parsley
salt
pepper


Method:
Cook carrots in water until they can be pierced with a fork.
Preheat oven to 375F.
In a large baking dish, pour enough olive oil to coat the veggies.
Add balsamic vinegar, parsley, salt and pepper to taste.
Add veggies and toss to coat.
Cover and bake for 30 minutes.
Stir the veggies and bake another 15 minutes, or to desired tenderness.


Comments:
I am not sure if onions add flavour. I might try next time without the onion, because I found that a lot was thrown out.

The picture to go with this would've been really pretty, but alas, we didn't take any.

Verdict:
You practically can't go wrong with balsamic.