Roasted Summer Vegetables with Opito Bay Rosemary Sea Salt and Balsamic Dressing

Ingredients:

Assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onions)

Olive oil

Balsamic Dressing (Recommend local Castle Rock Balsamic dressing)

Fresh basil leaves

2 tsp Opito Bay Rosemary sea salt

Instructions:

Preheat the oven to 400°F (200°C). Cut the vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil and add the Opito Bay Rosemary sea salt, toss to coat the vegetables evenly. Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly caramelized. Remove from the oven and drizzle with balsamic glaze. Tear some fresh basil leaves over the roasted vegetables and finish with a pinch of Opito Bay Rosemary sea salt. The sea salt complements the sweetness of the roasted vegetables and adds a delightful crunch.