Four Seasons Farms summer vegetables with honey balsamic glaze

June 6, 2012 

Four Seasons Farms summer vegetables with honey balsamic glaze

Serves 12

Ingredients:

4 yellow summer squash, halved lengthwise and cut into 2-inch pieces on the bias

4 zucchini, halved lengthwise and cut into 2-inch pieces on bias

3 small fennel bulbs, trimmed and cut into wedges or slices

2 red onions, cut into pieces

2 red bell peppers, cut into 2-inch pieces

2 tablespoons fresh thyme, chopped

2 garlic cloves, minced

1 cup extra-virgin olive oil

1 cup balsamic vinegar

¼ cup local honey

Salt and pepper to taste

Instructions:

Prepare vegetables and herbs and place in shallow roasting pan.

Mix olive oil, balsamic vinegar and honey in a small bowl and pour over vegetables. Season with salt and pepper. Roast in a 350- degree oven for 45 minutes to an hour, checking often and stirring occasionally until the vegetables are tender and caramelized. This can be served hot or at room temperature.

Honey from Beekman & Beekman of Hughson and Pure Valley Honey of Le Grand add sweetness to the bounty from Four Seasons Farms of Modesto. The recipe is from Greens Market of Modesto.

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