BALSAMIC MIXED VEGETABLE ROAST

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Balsamic Mixed Vegetable Roast image

Provided by Abigail Kirsch

Categories     Vegetable     Side     Roast     Vinegar     Eggplant     Bell Pepper     Zucchini     Fall     Kosher     Endive     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 11

2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds
2 teaspoons of salt, divided in half
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds
3 large red onions, sliced into 1/4-inch rounds
2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares
2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares
6 large heads of endive, cored, halved, and quartered lengthwise
Garnish: 4 sprigs fresh basil

Steps:

  • 1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes. Pat dry.
  • 2. Preheat the oven to 450°F.
  • 3. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.
  • 4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.
  • 5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature.

Irshsd Alam
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I've made this dish several times now, and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy meal.


Praveeshan Praveeshan
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This recipe is a great way to impress your friends and family. It's easy to make, but it looks and tastes like something from a fancy restaurant.


Choudhary Ali
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I'm not a vegetarian, but I love this dish. It's a great way to get a healthy dose of vegetables.


Suliman Mutaz
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This dish is a great way to use up leftover vegetables. I had some leftover carrots, broccoli, and zucchini, and I threw them all in the roasting pan. They turned out great!


Kristopher Raymond
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I used a variety of vegetables in this dish, including carrots, broccoli, zucchini, and bell peppers. They all roasted perfectly, and the balsamic glaze really brought out their flavors.


Somapti patwary
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I'm not a big fan of balsamic vinegar, but I really enjoyed this dish. The glaze was sweet and tangy, and it didn't overpower the vegetables.


Kollan STV
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This recipe is a keeper! I'll definitely be making it again and again.


Benjamin Dennis
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I made this dish for a potluck, and it was a huge success. Everyone loved it, and I got lots of compliments on the balsamic glaze.


Ihtisham Ulhaq
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This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy glaze, and they ate all of their vegetables without any complaints.


Priyankara Mp
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I roasted the vegetables for a little longer than the recipe called for, and they turned out perfectly crispy. I love the contrast between the crispy vegetables and the soft, tangy glaze.


Md Al amin hossain Soykot
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The balsamic glaze is the star of this dish. It's so flavorful and really brings all the vegetables together.


liam devoy
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I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.


Sana PAKISTANi
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This balsamic mixed vegetable roast was a hit! The vegetables were perfectly roasted, with a slight caramelization that brought out their natural sweetness. The balsamic glaze added a touch of tang and richness that really elevated the dish.