Harvest Garden Delight: Roasted Veggie Medley with Balsamic Glaze

Ingredients:
– 1 zucchini, sliced
– 1 yellow squash, sliced
– 1 red bell pepper, diced
– 1 orange bell pepper, diced
– 1 red onion, sliced
– 1 cup cherry tomatoes
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– Fresh herbs (such as basil or parsley) for garnish

Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes.
3. Drizzle the olive oil over the vegetables and season with salt and pepper. Toss to coat evenly.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
6. While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly.
7. Once the vegetables are done roasting, remove them from the oven and transfer to a serving platter.
8. Drizzle the balsamic glaze over the roasted vegetables and garnish with fresh herbs.
9. Serve the Harvest Garden Delight immediately and enjoy!

Cooking tips:
– Feel free to customize the vegetable medley with your favorite seasonal produce.
– Make sure to cut the vegetables into similar sizes to ensure even roasting.
– You can also add other seasonings or herbs to the vegetables before roasting for extra flavor.
– Keep an eye on the balsamic glaze as it simmers to prevent it from burning. Adjust the heat as needed.