Ingredients
- 1 cup Swiss Chard Stems cut into 1-inch pieces
1 cup fresh broccoli florets
2 medium new potatoes, cut into 1-inch cubes
10 fresh string beans, stem-ends snapped off and broken in half if more than 4 or 5 inches long
10 heirloom cherry tomatoes, halved
2 small carrots, sliced into 1/2 inch rounds
1/4 cup thinly sliced onion
1 1/2 tbsp. olive oil, divided
1 tbsp cider vinegar reduction (boil down 1/2 cup cider vinegar until it's half the volume) or balsamic vinegar
Fresh thyme and oregano, about 1 tbsp. each
Fresh black pepper and Kosher salt to taste
Description
Vegetables Take On A Whole New Dimension Of Flavor When They're Roasted, And Summer Veggies Work Just As Well As Winter's Root Vegetables.You Can Also Do This Recipe On The Grill, If You Have A Grill Basket!
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