Here’s a recipe for Gluten-free Roasted Italian Vegetables with Basil-Balsamic Vinaigrette:

Ingredients: roughly cut in a shape of your choice the following …

• 1 zucchini
• 1 yellow or green bell peppe
• 1 red bell pepper
• 1 turnip
• 1 red onion
• 2 tomatoes
• 1 carrot
• 1 small piece of pumpkin
• 2 small potatoes
• 2 red beets
• Small piece of cabbage
• 1/2 cup EV olive oil
• 2 tablespoons balsamic vinegar
• Juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil and parsley leaves

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl combine all the vegetables.
3. In a small bowl or kitchen blender, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
4. Lightly coat the vinaigrette over the vegetables in the bowl and toss well to coat evenly.
5. Spread the vegetables out in a single layer on baking pan lined with baking paper.
6. Roast in the preheated oven for about 15 – 20 minutes or until the vegetables are tender and lightly browned, stirring once or twice during cooking.
7. Remove from the oven and let cool slightly.
8. Transfer the roasted vegetables to a serving dish and garnish with fresh basil leaves and buffalo mozzarella for some extra flavor.
9. Serve warm or at room temperature.

Enjoy your Gluten-free Roasted Italian Vegetables with basil-Balsamic Vinaigrette!