Swiss Chard and Balsamic Roasted Vegetables

Ingredients

• Salt (to taste)
• Pepper (to taste)
• Dried thyme (1/2 teaspoon)
• Garlic powder (1 teaspoon)
• Balsamic vinegar (3 tablespoons)
• Olive oil (3 tablespoons)
• Red onion (1, large, thinly sliced)
• Zucchini (2, medium, cut into half-moon slices)
• Red bell pepper (1, large, seeded and sliced)
• Carrots (2, large, peeled and sliced into rounds)
• Swiss chard (1 bunch, stems removed, leaves chopped)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine the olive oil, balsamic vinegar, garlic powder, dried thyme, salt, and pepper. Mix well.
3. Add the Swiss chard, carrots, red bell pepper, zucchini, and red onion to the bowl. Toss until all the vegetables are well coated with the seasoning.
4. Spread the vegetables in a single layer on a large baking sheet. Ensure they're not overcrowded to allow even roasting.
5. Roast the vegetables in the preheated oven for 25-30 minutes, or until they're tender and slightly caramelized on the edges. Stir halfway through for even roasting.
6. Remove the vegetables from the oven and let them rest for a few minutes before serving. This allows the balsamic glaze to thicken a bit more on the hot vegetables.
7. Serve the roasted vegetables hot as a side dish, or as a main course with a slice of crusty bread.