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Ingredients
US|METRIC
4 SERVINGS
- 1 portabella mushroom (large, sliced ½-inch thick)
- 1 yellow squash (small, sliced ½-inch thick)
- 1 zucchini (small, sliced ½-inch thick)
- 1 red bell pepper (small, 1-inch pieces)
- 1 red onion (small, sliced½-inch thick)
- 2 Tbsp. olive oil
- 1 Tbsp. chopped fresh thyme
- 20 grams garlic (minced)
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 2 tsp. balsamic vinegar glaze
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Directions
- Preheat Kitchenaid® countertop oven to 425°F and place oven rack in position E.
- Toss all ingredients, except balsamic glaze, in large bowl until well coated. Transfer to broiler pan.
- Bake 30 to 35 minutes or until vegetables are tender. Drizzle with balsamic glaze before serving.
- Chef’s tip: Look for balsamic vinegar glaze in the vinegar aisle of your grocery store. You can also make this at home by combining 2 cups of balsamic vinegar with ½ cup of light brown sugar. Heat to a simmer and cook 20 minutes or until sugar is dissolved and mixture is reduced by half.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium340mg14% |
| Potassium560mg16% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C110% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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