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Balsamic Roasted Vegetable with Rosemary, Artichokes & Zucchini


Balsamic Roasted Vegetable with Rosemary, Artichokes & Zucchini Recipe

Ingredients:
  • 2 medium zucchini (about 1 pound), cut into 1-inch thick rounds
  • 2 medium yellow squashes (about 1 pound), cut into 1-inch thick rounds
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 large yellow onion, cut into 1-inch pieces, with root left intact
  • 1 can (14 oz.) artichoke hearts (packed in water), cut in half
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup liquid from artichoke can
  • 1/4 cup balsamic vinegar
  • 1 tbsp canola oil
  • 1 tbsp chopped fresh rosemary
Directions:
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