CHEF JEFF — ONE BYTE AT A TIME: Summer Veggies with Honey Balsamic Glaze

Look for some of this recipe’s ingredients at upcoming farmers’ markets.

Summer Veggies with Honey Balsamic Glaze

4 yellow summer squash, halved lengthwise and cut into 2-inch pieces on the bias

4 zucchini, halved lengthwise and cut into 2-inch pieces on bias

3 fennel bulbs, trimmed, cut into wedges ,slices

2 red onions, cut into pieces

2 red bell peppers, cut into 2-inch pieces

2 tablespoons fresh thyme, chopped

2 garlic cloves, minced

1 cup extra-virgin olive oil

1 cup balsamic vinegar

¼ cup local honey

Salt and pepper to taste

Prepare veggies, herbs; place in shallow roasting pan. Mix oil, balsamic vinegar, honey in small bowl, pour over vegetables. Season with salt, pepper. Roast in 350- degree oven for 45 minutes to an hour, checking often, stirring occasionally veggies are tender, caramelized. Can be served hot or at room temperature.

Yield: Serves 12.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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