Sheet Pan Roasted Caprese Vegetables

From Meatless Around the World on Thursday, August 27, 2020

Serves: 6

Ingredients: 3 tbsp olive oil 3 tbsp balsamic vinegar 1 clove garlic, minced ½ tsp dried oregano 1 tsp fresh chopped rosemary 3 cups sliced zucchini 1 cup brussels sprouts, quartered 1 cup mushrooms caps, whole ½ large red onion, thickly sliced 6 baby potatoes, par cooked and halved 3 large tomatoes, halved 8 oz fresh mozzarella ½ cup fresh basil leaves, julienned Kosher salt and ground black pepper, to taste

Instructions: Preheat oven to 400°. In a large bowl, whisk together olive oil, balsamic vinegar, garlic, thyme, rosemary and salt and pepper. Add vegetables to the bowl and toss to coat. Spread in an even layer on a sheet pan. Pour any remaining balsamic herb oil over the top. Roast for 20 minutes, toss vegetables then add slices of mozzarella. Roast for an additional 10 – 15 minutes or until cheese is melted and bubbly and the vegetables are cooked through. Top with fresh basil before serving.