Another Way To Eat Roasted Vegetables

Today’s post is short and sweet…and highly delicious. I just wanted to pop in and share a super tasty combo that harnesses the fresh flavor of summer at any time of year.

Roasted Vegetables with Fresh Mozzarella & Balsamic

  1. I used my super-easy, fool-proof method for making mind-blowingly delicious vegetables to roast slices of eggplant, summer squash, and yellow onion, which I first seasoned with salt, pepper, paprika, and garlic powder.
  2. Once the vegetables were finished, I stacked them up with slices of tomato and fresh mozzarella.
  3. To finish, I drizzled extra virgin olive oil and balsamic vinegar over the top.

I’ll definitely be making this again, and I hope you try it, too!


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