Balsamic & Rosemary Roasted Vegetable Platter
Ingredients
- 1 ⁄4 cup extra-virgin olive oil
- 4 teaspoons balsamic vinegar
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon Dijon mustard
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon pepper
- 12 fingerling potatoes
- 12 small Brussels sprouts
- 1 medium red bell pepper cut into 12 pieces
- 24 frozen pearl onions
- 1 package 12 oz mozzarella-flavor soy cheese, cut into 24 cubes
Instructions
- Heat oven to 450°F.
- Line 15x10x1-inch pan with sides with foil.
- In large bowl, stir together oil, vinegar, rosemary, mustard, salt and pepper.
- Stir in potatoes and Brussels sprouts until coated.
- Remove with slotted spoon to pan.
- Bake 10 minutes.
- Meanwhile, coat bell pepper and onions in remaining oil mixture.
- Stir partially baked vegetables in pan.
- With slotted spoon, add peppers and onions to pan.
- Bake 10 to 15 minutes longer, stirring occasionally, just until vegetables are tender.
- Cool 15 minutes.
- Meanwhile, toss cheese cubes in bowl with remaining oil mixture; remove with slotted spoon to serving platter.
- To serve, arrange roasted vegetables on platter with cheese.
- Serve warm or at room temperature.
- Refrigerate leftovers.
Notes / Tips / Wine Advice:
For a fancy presentation, arrange roasted veggies (when cool enough to handle) on bamboo skewers with marinated cheese cubes; for a more simple serving, use toothpicks.
Nutritional Information
Calories: 170 kcal
