Balsamic-Glazed Mushroom Medley

A healthy side dish great to prepare with assorted vegetables from your summer garden harvest!

Ingredients

• 1 pint oyster mushrooms

• 1 medium zucchini

• 1 medium yellow squash

• 1 medium broccoli head

• 2 large carrots

• 6 cloves garlic

• 3 tablespoons balsamic vinegar

• 2 tablespoons olive oil

• 2 tablespoons fresh rosemary

• 2 tablespoons fresh thyme

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Steps

1. Preheat an oven to 400°F and line a baking sheet with parchment paper.

2. Roughly chop the mushrooms and all vegetables besides garlic into bite-sized pieces and place them into a bowl.

3. Mince the garlic and place it into a separate bowl. Add the balsamic vinegar, olive oil, and seasonings to the bowl and mix.

4. Pour roughly half of the marinade into the large bowl. Toss the vegetables to evenly coat all of the contents.

5. Evenly spread the mushrooms and vegetables onto the baking sheet and place them into the oven. Bake for 20 minutes.

6. After 20 minutes, remove from the oven and pour the remaining marinade onto the medley. Flip the contents to coat in the marinade and place back into the oven. Bake for another 10 to 15 minutes or to the desired tenderness.

7. Serve hot or cool and store for up to 3 days in the fridge.