Serve this easy roasted vegetable dish with grilled steak or chicken and a light green salad for a balanced, nourishing meal. I like to top the vegetables with fresh herbs after roasting. Try parsley, rosemary, thyme, oregano, or basil!
Ingredients
1 small heads
cauliflower
chopped
8 ounces
cremini mushrooms
halved
1 medium
yellow zucchini
chopped
1 small
red onions
chopped
3 tablespoons
extra virgin olive oil
2 tablespoons
balsamic vinegar
¾ teaspoons
sea salt
½ teaspoons
black pepper
