Rotisserie Roasted Summer Vegetables

Author

Nuwave

Servings

4

Category

Side Dishes

Ingredients

• 2 heirloom zucchini, sliced ¼-inch, lengthwise
• 2 heirloom carrots, sliced ¼-inch, lengthwise
• 1 heirloom eggplant, sliced ¼-inch, lengthwise
• 1 organic yellow pepper, quartered, seeds removed
• 1 organic red pepper, quartered, seeds removed
• 1 red onion, quartered
• ¼ c extra-virgin olive oil
• 4 sprigs fresh rosemary
• Sea salt
• Freshly ground black pepper
• Balsamic vinegar glaze (bottle)

Directions

1. Brush vegetables and rosemary with olive oil and season with salt and pepper. Shingle into bottom of Rotisserie Basket.
2. Adjust top lid of Rotisserie Basket onto vegetables to make a snug fit.
3. Position vegetables with Rotisserie Basket into Brio, placing the one end of the Basket skewer into Hole and other into Bracket. See “Rotisserie Basket Assembly” under Assembly Guide for more.
4. Press “Rotisserie”. Cook at 400°F for 6-7 min. until slightly soft and lightly charred.
5. Remove vegetables from Rotisserie Basket and place on a serving platter. Drizzle with balsamic glaze.