Roasted Veggies in Balsamic Reduction

Fall is here and I get tired of eating cold salads for lunch, but I prefer lighter lunches so here is a creative way to eat a lot of vegetables in a delicious and not too heavy manner.

I made enough of this to eat lunch the rest of the week and feed my neighbor! Here is a paired down version that will serve four. Everything is estimated and feel free to elaborate on it.

Roasted Vegetables with Linguine in Balsamic Reduction

serves four
1 good sized eggplant, chopped
1/2 cup baby bella mushrooms
1/2 cup baby carrots or chopped carrots
5 shallots peeled and halved
1 cup green beans
1 cup grape tomatotoes
6 sprigs of fresh thyme, chopped
1/3 cup olive oil
3 tablespoons butter
1/2 cup balsamic vinegar
juice of half a lemon
1 tablespoon honey
Salt and Pepper
4 servings of linguine

Pre-heat the oven to 375 degrees. Toss the vegetables with the olive oil, thyme, salt and pepper. Roast in the oven for at least an hour.

Melt the butter over medium-low heat. Add the vinegar and lemon juice and bring to a simmer. Add in the honey, some salt and pepper to taste and reduce until the sauce just thickens. It will still be very loose. The starch from the pasta will help bind the sauce.

While you are making the sauce, bring pasta to a boil and cook to al dente.

Toss all together!