Roasted Balsamic Vinegar Vegetables with Wild Rice

For lunch today I cooked up one of my favorite dishes, and for Food Friday I thought it was perfect that I share it.  

I had balsamic roasted vegetables and rice. Yum! I absolutely LOVE  roasted vegetables. I don't know why I didn't know about them sooner in life.

Crank up the oven to 400 degrees, roll vegetables in oil, salt, pepper and whatever flavoring throw in that hot oven for 15 minutes, and then toss them for another 15 minutes and serve it up hot with your favorite grains. And if you're me you ad some malt vinegar.

Recipe...ish. 

1lb of Brussels sprouts 

20 mushrooms

1 Zucchini 

1c of Wild Rice

2TBS of Balm Vinegar

Oil

Salt& Pepper