Balsamic Roasted Eggplant and Veggies

A Sweet Side Dish 

They're also perfect for topping burgers and salads!

Notes:

• You can use any vegetables in this recipe, but I definitely recommend keeping the eggplant because it pairs great with the balsamic. It also adds a nice texture to the mix of vegetables!
• Add 1-2 more tablespoons of oil for crispier vegetables (coat with oil, but do not saturate your vegetables as they will become soggy)
• The thinner the vegetables, the crispier they will become and the shorter the time they will take to roast (adjust oil accordingly - again coat, but do not saturate your vegetables)

Ingredients:

• 1/2 medium eggplant
• 1 large carrot
• 1/4 white onion
• 3 whole white mushrooms
• 2 tbs of avocado oil (or other high-heat cooking oil)
• salt and pepper, to taste
• 3 tbs balsamic vinegar

Directions:

• preheat oven to 400 degrees F
• slice all of your vegetables into roughly the same sizes in thickness (length doesn't matter)
• place all of the vegetable slices in a bowl 
• add salt , pepper, balsamic vinegar, and oil
• stir everything together to coat the vegetables evenly
• place the coated vegetables on a sheet pan (or multiple pans) in an even layer - avoid overlapping as they won't get crispy when roasting
• bake for 30 minutes, tossing halfway through 
• turn the oven off but allow the pan(s) to sit in the oven for ten more minutes 
• remove the pan(s) and allow the roasted vegetables to cool for ten minutes
• enjoy!