This custom cook roasts an array of summer vegetables in the Brava and is topped with a balsamic glaze. This would be a great side dish at any BBQ.

Ingredients:

1 container (about 1 1/2 cups) cherry tomatoes
1 zucchini, cut into 1/2" rounds
1 bunch asparagus
2 bell peppers, cut into 1/4" slices
1/2 yellow onion, cut into 1/4" slices
2 ears corn on the cob
1 tablespoon plus 1 teaspoon balsamic vinegar
2 teaspoons honey
1 clove garlic, finely chopped
1/4 cup olive oil, plus 4 teaspoons for roasting
1/3 cup crumbled feta
1 tablespoon basil, thinly sliced
Kosher salt
Black pepper

Instructions:

1. In large bowl, toss cherry tomatoes and zucchini with 1 teaspoon olive oil and a pinch of salt.
2. Place tomatoes and zucchini in zones 1, 2 and 3 of Brava metal tray.
3. In large bowl, toss asparagus with 1 teaspoon olive oil and a pinch of salt.
4. Place asparagus in zones 1, 2 and 3 of Brava glass tray.
5. Slide metal tray into top shelf.
6. Slide glass tray into bottom shelf.
7. Press green button to begin cook.
8. When Brava notifies you, carefully remove metal and glass trays. Set roasted asparagus, cherry tomatoes and zucchini aside.
9. If there is any juice on the bottom of either tray, wipe out with paper towel.
10. In large bowl, toss onions and peppers with 1 teaspoon olive oil and a couple pinches of salt.
11. Place onions and peppers in zones 1, 2 and 3 of metal tray and zone 2 of glass tray.
12. Slide metal tray into top shelf.
13. Slide glass tray into bottom shelf.
14. Press green button to begin cook.
15. When Brava notifies you, carefully remove metal and glass trays. Set onions and peppers aside.
16. In large bowl, combine corn with 1 teaspoon olive oil and a pinch of salt. Place in zones 1 and 2 of metal tray.
17. Slide metal tray into bottom shelf. Press green button to continue cook.
18. While the corn is roasting, make balsamic glaze. In small bowl, combine balsamic vinegar, honey, garlic and a couple pinches of salt and pepper. Slowly whisk in 1/4 cup olive oil. Set aside.
16. When Brava notifies you, carefully remove metal tray.
17. On large serving platter, assemble all vegetables.
18. Drizzle balsamic glaze over vegetables. Top with feta cheese and basil. Serve.