Spinach and Balsamic Roasted Vegetables

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Dried oregano (1 teaspoon)
• Garlic (3 cloves, minced)
• Olive oil (3 tablespoons)
• Balsamic vinegar (3 tablespoons)
• Cherry tomatoes (1 cup, halved)
• Red onion (1 medium, sliced)
• Zucchini (1 medium, sliced)
• Yellow bell pepper (1, sliced)
• Red bell pepper (1, sliced)
• Baby spinach (4 cups, fresh)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the sliced yellow and red bell peppers, zucchini, red onion, and halved cherry tomatoes.
3. In a separate small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper until well combined.
4. Pour the balsamic dressing over the prepared vegetables and toss them gently to ensure they are evenly coated.
5. Spread the seasoned vegetables in a single layer on a large baking sheet.
6. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even cooking.
7. Once roasted, remove the baking sheet from the oven and let the vegetables cool for a few minutes.
8. In a large serving bowl, combine the roasted vegetables with the fresh baby spinach.
9. Toss gently to combine, allowing the residual heat from the vegetables to slightly wilt the spinach.
10. Serve immediately, enjoying the vibrant flavors and textures of this wholesome dish.