Wash and slice up the vegetables of your choice. Toss in olive or canola oil and sprinkle with sea salt and freshly ground black pepper. Spread evenly on a cookie sheet in a single layer as much as possible. Bake in a preheated 425 degrees oven for 20-25 minutes, flip, and repeat or until caramelized to taste. Once cooled, top with fresh mozarella. Serve as is or with a side of balsalmic dressing or reduction.
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