Weight Watchers Balsamic Roasted Vegetables – 1 point

These Italian-inspired veggies are super as a side dish or chopped up and served over pasta. There’s nothing like the presentation and texture of perfectly roasted vegetables. This recipe calls for zucchini, eggplants, and grape tomatoes that are flavored with balsamic vinegar, olive oil, garlic, and fresh rosemary and oregano. Feel free to throw in other veggies you’re trying to use up too, such as onions, bell peppers, Brussels sprouts, or broccoli. And if you’d rather use other herbs, like parsley, mint, or cilantro, try those as well. You’ll love how versatile this recipe is, and how

Ingredients

Cooking spray

4 spray(s)

Balsamic vinegar

3 Tbsp

Olive oil

2 Tbsp

Garlic

4 clove(s), minced

Fresh oregano

1 Tbsp, leaves, chopped

Rosemary

1 tsp, chopped

Table salt

½ tsp

Black pepper

¼ tsp

Zucchini

2 medium, cut into 1-in chunks

Eggplant(s)

2 medium, cut into 1-in chunks

Grape tomatoes

2 cup(s)

Basil

2 Tbsp, fresh, chopped

Instructions

1. Preheat oven to 425°F. Coat two rimmed baking sheets with cooking spray; set aside.
2. In a large bowl, whisk together vinegar, oil, garlic, oregano, rosemary, salt and pepper. Add zucchini and eggplant; toss well. Divide mixture between prepared baking sheets; bake 10 minutes.
3. Divide tomatoes between baking sheets; stir and bake until vegetables are tender, 10-15 minutes.
4. Spoon vegetables into a serving bowl; stir in basil. Serve hot or at room temperature.
5. Serving size: 1 cup