makes one serving
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cherry tomatoes, halved
1 small zucchini, diced
1/2 red onion, cut into quarters and chopped
1/4 cup feta cheese crumbles
1. In a small bowl or measuring cup, mix together the olive oil, balsamic vinegar, brown sugar, rosemary, salt, and pepper. Set aside.
2. Add the chopped and diced veggies to the bottom of a glass baking dish.
3. Pour the vinaigrette over the veggies. Gently shake the dish to make sure all the veggies are evenly covered by the sauce. Flip any tomatoes so that they are cut-side up.
4. Roast in the oven for 20 minutes. Remove from the oven and gently toss. Roast for an additional 10 minutes, then gently toss again. Let roast for an additional 10 minutes, then remove from the oven.
5. Serve the roasted vegetables over a bed of quinoa (or couscous, rice, etc.) and top with feta cheese crumbles.