Balsamic Roasted Vegetables

Ingredients:

• 8 small new red potatoes
• 4 carrots or parsnips, cut into 1-inch slices
• 4 plum tomatoes, cut in half lengthwise and cut half into quarters
• 16 pearl onions, your choice of colour
• 2 zucchini, cut into 1 1/2-inch slices
• 1/4 cup virgin olive oil
• 2 tbsp. balsamic vinegar
• 1/2 tsp. each salt and pepper
• 2 tbsp. freshly chopped parsley

Preparation:

1. In a large pot of boiling water par boil potatoes and carrots for about 5 minutes, drain and place in a large bowl. Cool slightly; add zucchini and onions.
2. In a smaller bowl, whisk together oil, vinegar, salt and pepper. Pour over vegetables tossing lightly; add tomatoes and gently toss until all vegetables are coated.
3. Spread onto a foil-lined baking sheet. Roast in a pre-heated oven at 375 degrees F for about 45 minutes, stirring occasionally until tender and golden.
4. Sprinkle with parsley.

Serves: 4