Easy way to liven up BBQ’s and big get togethers like the May Long weekend.  These roasted jewels are extra flavourful with caramelized edible gardens Balsamic Reduction which makes the vegetables so crispy and sweet.  

• 1/2 pound sweet potato, peeled and cut into 1/4 – 1/2 inch slices

• 1/2 pound baby carrots, halved lengthwise

• 1 bunch asparagus, trimmed

• 1 pint cherry tomatoes

• 1 red, orange, and yellow pepper, chopped

• 1 chopped red onion

Balsamic Dressing

• 2 tablespoons olive oil

• 4 tablespoons edible gardens Balsamic Reduction -Classic or Fig & Fire

• 1/4 teaspoon garlic powder

• 1 1/2 teaspoon dried oregano

• 3/4 teaspoon dried thyme

• salt and pepper

• pinch of cayenne powder

Instructions: