Name: Rotisserie Roasted Summer Vegetables
Yield: 4
Ingredients: 2 heirloom zucchini, sliced ¼-inch, lengthwise; 2 heirloom carrots, sliced ¼-inch, lengthwise; 1 heirloom eggplant, sliced ¼-inch, lengthwise; 1 organic yellow pepper, quartered, seeds removed; 1 organic red pepper, quartered, seeds removed; 1 red onion, quartered; ¼ c extra-virgin olive oil; 4 sprigs fresh rosemary; Sea salt; Freshly ground black pepper; Balsamic vinegar glaze (bottle)

Rotisserie Roasted Summer Vegetables

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Servings

4 servings

Author:

NuWave

Image of Rotisserie Roasted Summer Vegetables

Ingredients

2 heirloom zucchini, sliced ¼-inch, lengthwise
2 heirloom carrots, sliced ¼-inch, lengthwise
1 heirloom eggplant, sliced ¼-inch, lengthwise
1 organic yellow pepper, quartered, seeds removed
1 organic red pepper, quartered, seeds removed
1 red onion, quartered
¼ c extra-virgin olive oil
4 sprigs fresh rosemary
Sea salt
Freshly ground black pepper
Balsamic vinegar glaze (bottle)

Directions

Brush vegetables and rosemary with olive oil and season with salt and pepper. Shingle into bottom of Rotisserie Basket.
Adjust top lid of Rotisserie Basket onto vegetables to make a snug fit.
Position vegetables with Rotisserie Basket into Brio, placing the one end of the Basket skewer into Hole and other into Bracket. See “Rotisserie Basket Assembly” under Assembly Guide for more.
Press “Rotisserie”. Cook at 400°F for 6-7 min. until slightly soft and lightly charred.
Remove vegetables from Rotisserie Basket and place on a serving platter. Drizzle with balsamic glaze.

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Rotisserie Roasted Summer Vegetables

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