Honey Glazed Roasted Vegetables

Red potatoes, onions, zucchini, carrots, red peppers, sweet potatoes, and eggplant roasted 30 minutes and brushed with a honey, balsamic vinegar and garlic mixture.

Ingredients -

1/4 cup Honey
1/4 cup Olive Oil
3 tablespoons Balsamic Vinegar
1 Garlic Clove, peeled and crushed
Salt, Pepper, and Dried Thyme, to taste
4-6 cups mixed halved Red Potatoes, sliced Zucchini, thickly sliced Onions, Red Peppers, Carrots, Sweet Potatoes, sliced Eggplant

Preparation:

1. Preheat oven to 400 F.

2. Combine honey, olive oil, balsamic vinegar, crushed garlic, salt, pepper, and thyme in small bowl.

3. Mix well.

4. Arrange red potatoes, zucchini, onions, red peppers, carrots, sweet potatoes, and eggplant in roasting pan.

5. Brush honey mixture over vegetables.

6. Bake 30 minutes. Stir occasionally.

Cooking Tip

Preparing Eggplant

Cut off top and bottom of the eggplant and slice lengthwise or into ½” rounds. Salt the eggplant with kosher salt and place in a colander for 30 minutes. Rinse off eggplant with cold water. Pat dry with paper towels.

Cooking Tip

Large Purple Eggplant

Choose large purple eggplants up to 1-1/2 pounds. Any larger and they will contain too many seeds.