Balsamic Gravy with Roasted Veggies

Ingredients

  • Zucchini
  • mushrooms
  • bell pepper
  • eggplant

    • GRAVY:
  • 4 cloves minced garlic
  • ½ onion minced
  • 2-3 Tbs. olive oil
  • 2-3 Tbs. butter
  • Thyme
  • 1 cube bouillon
  • ½ c. white flour
  • 2-5 Tbs. balsamic vinegar

Instructions

  1. Chop and drain eggplant in strainer for 1 hr., rinse with cold water.
  2. Squeeze lemon juice over chopped veggies. Dribble with olive oil. Sprinkle with salt & pepper.
  3. Cook at 400 30-40 minutes.

    4. GRAVY:
  4. **stir the entire time to prevent burning!**
  5. saute garlic, onion, oil & butter 8 min. on med. heat.
  6. Add thyme. Cook 2 more min.
  7. add bouillon, salt & pepper
  8. add flour and enough water to prevent sticking
  9. add 2-5 Tbs. balsamic. Add water to reach desired consistency.


  10. Mix veggies with gravy. Serve with rinotta filled pasta. Voila!