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Balsamic Roasted Vegetable with Rosemary, Artichokes & Zucchini
- 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:View on Cookin Canuck
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