Roasted Vegetables Recipe
Choice of side: Parmesan-Parsley Fries | Warm Red Potato Salad Hand-Cut Chips | Creamy Sun-dried Tomato Pasta Salad. Flavored with rosemary and balsamic vinegar, layered with fresh mozzarella in a crunchy toasted flat bread
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Ingredients
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Vegetables
Seasoning
Cheese
Flatbread
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
- 3
Season Vegetables
In a large bowl, mix the chopped vegetables with olive oil, balsamic vinegar, chopped rosemary, salt, and pepper until evenly coated.
Roasting
- 4
Roast the Vegetables
Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
Assembly
- 5
Layer Mozzarella
Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Layer the roasted vegetables and fresh mozzarella on the flatbread.
- 6
Toast Flatbread
Return the assembled flatbreads to the oven for an additional 5-7 minutes, or until the mozzarella is melted and the edges of the flatbread are crispy.
