Balsamic Roasted Vegetables

• 1 large sweet onion, chopped into large pieces
• 2 red pepper, chopped
• 1 green pepper, chopped
• 2 small zuchinis, sliced
• 1 package of sliced mushrooms

Dressing:

• 1/2 oil (I use Canola)
• 4-6 tablespoons of Balsamic, to taste
• 4 tablespoons of sugar

Whisk dressing ingredients, or put them in a food processer, until well blended. Pour over chopped vegetables and mix well.

To help with clean up, line 2 baking sheets with tin foil. Put cooling racks on top of tin foil and then place vegetables on the cooling racks.

The cooling racks are needed so that the vegetables roast instead of steam in their own juices.

Bake at 400 degrees for 20 minutes. I serve these vegetables with couscous and whatever main entree I am making that day.