Balsamic Roasted Veggies

• 2 medium zucchini, cut into thick rounds
• 1 large yellow squash, cut into thick rounds
• 1 yellow pepper, cut into large chunks
• 1/2 yellow onion, cut into large chunks
• 3/4 can artichoke hearts (packed in water), each cut in half (save the liquid)
• salt
• 1/4 cup balsamic vinegar
• 1/2 tbsp EVOO
• cooking spray

Preheat oven to 450. Spray a baking dish with cooking spray

In a large bowl, combine all vegetables. Sprinkle with salt and toss.

Pour in about half the liquid from the artichoke, balsamic vinegar and EVOO over the veggies. Toss again to coat.

Spread the veggies in an even layer in the baking dish.

Cook about 25 minutes, stirring occasionally.

adapted from cookincanuck.com