BALSAMIC MIXED VEGETABLE ROAST
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
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.
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Irshsd Alam
[email protected]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
[email protected]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
[email protected]I'm not a vegetarian, but I love this dish. It's a great way to get a healthy dose of vegetables.
Suliman Mutaz
[email protected]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
[email protected]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
[email protected]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
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Benjamin Dennis
[email protected]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
[email protected]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
[email protected]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
[email protected]The balsamic glaze is the star of this dish. It's so flavorful and really brings all the vegetables together.
liam devoy
[email protected]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
[email protected]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.