Balsamic Roasted Vegetables
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1 large eggplant, diced
2 medium zucchini, diced
6 red Bellafina peppers, sliced
1 clove garlic, minced
1 tsp kosher salt
Freshly cracked black pepper
3 tbsp olive oil
3 tbsp balsamic vinegar
Additional salt, to taste
Preheat the oven to 375°F. Place sliced vegetables, garlic, salt, pepper, oil, and vinegar to large bowl and mix gently with your hands or a large spoon until well incorporated.
Spread vegetables evenly over two foil-lined baking sheets and roast for 30 minutes, stirring once after 15 minutes. Top with additional salt, to taste, if desired.