Italian Herb Roasted Vegetables with Balsamic Glaze

This delightful side dish features a medley of seasonal vegetables, roasted to perfection and infused with classic Italian herbs. The addition of a balsamic glaze adds a sweet and tangy finish that elevates the dish, making it a perfect accompaniment to any Italian meal. It's vegetarian, gluten-free, and packed with flavor, making it suitable for various dietary needs.

Ingredients:

• 1 medium zucchini, sliced
• 1 medium bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, trimmed and cut into pieces
• 1 red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (optional for sweetness)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine zucchini, bell pepper, cherry tomatoes, asparagus, and red onion.
3. Drizzle with olive oil and sprinkle with oregano, basil, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
6. While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook for about 5-7 minutes, until reduced and slightly thickened.
7. Once the vegetables are done, remove from the oven and drizzle with the balsamic glaze.
8. Garnish with fresh basil leaves before serving.