Source: dLife

Crispy oven roasted vegetables with a balsamic glaze.

Servings

1 cooking spray
6 cup Vegetables, mixed, classic, frozen (or fresh veggies: mix and match)
1 red onion (or Vidalia)
3 medium garlic cloves , peeled, chopped
0.5 tsp salt
1 tsp lemon pepper seasoning
2 tbsp olive oil
3 tbsp balsamic vinegar

1 Preheat oven to 425 degrees. Spray a large, shallow, disposable roasting pan with cooking spray.
2 Wash, trim, and if necessary, peel vegetables, cut into 2 inch pieces. Peel onion and cut into eighths.
3 Use a large spoon to combine vegetables and remaining ingredients and stir until vegetables are well coated.
4 Bake 45 minutes, stirring every 15 minutes, or until vegetables are tender and lightly browned. Stir and then spoon onto serving plate.

Mix and match veggies: cauliflower, broccoli, carrots, peppers etc: pick your favorites! To prepare ahead: Combine all ingredients and place in a very large plastic bag. Tightly seal bag and shake sealed bag to coat vegetables well. Refrigerate, turning bag occasionally. About an hour before roasting vegetables, remove bag from refrigerator. When ready to roast vegetables, proceed as directed.