Oven Roasted Zucchini, Fennel, and Broccoli

Serves 4

• 1 small zucchini, ends trimmed, halved, and thinly sliced into half-moons

• 1 small fennel bulb, fronds removed, trimmed, cut in half, and thinly sliced

• 1 small head of broccoli, florets removed and broken up into small pieces

• 2 small shallots, peeled and thinly sliced into rounds

• Extra virgin olive oil

• Sea salt

• Black pepper

• Aged White Balsamic Vinegar 

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