Roasted Late Summer Veggies with Spuds

Ingredients

• 3 tbsp Premium Extra Virgin Olive Oil 
• 2 tbsp aged Neapolitan Herb balsamic vinegar
• ½ lb. tomatoes
• ½ lb. cut eggplant
• ½ lb. halved small new potatoes (white and purple)
• 3 cloves of garlic
• 1 large red onion, quartered
• ¾ tsp kosher salt
• ½ tsp ground black pepper
• 1 tbsp Franklin Raw Honey
• Fresh dill for garnish

 Directions:

1. Preheat oven to 425°F.
2. In a large bowl, toss tomatoes, eggplant, garlich potatoes and onion with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
3. Transfer the vegetables to a baking sheet, sprinkle with dill, and roast until tender and caramelized, about 30 minutes.
4. Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
5. Drizzle aged Neapolitan Herb balsamic vinegar for presentation and taste.