Ingredients:

  • 1 large red bell pepper, seeded and cut into 1-inch pieces (approximately 200g/7oz)
  • 1 large yellow bell pepper, seeded and cut into 1-inch pieces (approximately 200g/7oz)
  • 1 medium red onion, cut into wedges (approximately 150g/5oz)
  • 2 medium carrots, peeled and sliced into 1/2-inch thick rounds (approximately 150g/5oz)
  • 2 medium zucchini, cut into 1/2-inch thick rounds (approximately 200g/7oz)
  • 1 head of broccoli, cut into florets (approximately 300g/10.5oz)
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil, extra virgin (45ml)
  • 1 teaspoon dried Italian herbs (5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/2 cup balsamic vinegar (120ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried) (15ml chopped fresh / 5ml dried)
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried) (15ml chopped fresh / 5ml dried)

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Line a baking sheet with parchment paper (optional).
  2. In a large bowl, combine the bell peppers, red onion, carrots, zucchini, broccoli, and minced garlic.
  3. Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.
  4. Spread the vegetables in a single layer on the prepared baking sheet.
  5. Bake for 35-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through. Check doneness and caramelisation.
  6. While the vegetables are roasting, combine the balsamic vinegar and honey (or maple syrup) in a small saucepan.
  7. Bring to a simmer over medium heat and cook for 8-10 minutes, or until the glaze has reduced by half and is slightly thickened.
  8. Stir in the chopped rosemary and thyme.
  9. Remove the vegetables from the oven and drizzle with the herbed balsamic glaze. Serve immediately.