Spinach and Balsamic Roasted Vegetables

This recipe combines fresh spinach with a variety of roasted vegetables, all tossed in a tangy balsamic dressing.

Ingredients - Serves 4

Preheat the oven to 425°F.
In a large bowl, combine the sliced bell peppers, zucchini, red onion, and cherry tomatoes.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper.
Pour the balsamic dressing over the vegetables and toss to coat evenly.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Remove from the oven and let cool for a few minutes.
In a serving bowl, combine the roasted vegetables with the baby spinach.
Toss gently to combine and serve immediately.