Grilled Veggies
1 can Native Forest® Hearts of Palm, cut in chunks
½ cup Portobello mushrooms, cut in chunks
1 Red or green bell pepper, cut in chunks
1 Zucchini or yellow squash, cut in chunks
1 Eggplant, cut in chunks
1 Onion, cut in chunks
½ cup Cauliflower, cut in chunks
1 Potato, cut in chunks
2 Tomatoes, cut in chunks
2-6 cloves Garlic, chopped
1 tsp. Rosemary
To taste Balsamic vinegar
To taste Ground pepper
- Preheat the oven to 400ºF.
- Put all veggies except tomatoes in a greased 9x13 Pyrex baking dish.
- Spread garlic, rosemary and balsamic vinegar over the top.
- Cook for about 15 minutes then stir.
- Continue to cook until tender but not mushy.
- Add tomatoes during the last 5 minutes.
- Remove from the oven and pour into a large bowl.
- Season with ground pepper and more balsamic vinegar to taste.
- Low-fat vegetarian maximum
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Republished by EdwardandSons.com
Photo Credit: http://www.averiecooks.com
