Balsamic Roasted Vegetables
This eye-catching, vibrant conglomeration of veggies is my way of sticking it to the Winter Blahs. You know, that part of the late winter when you're ready to pull out your hair 'cause everything just looks so drab and dull and despite the fact that spring is only officially about a month away, you don't feel like you'll ever be able to stop wearing 5 layers of clothing?!! That's a little bit where my head is at right now and since fighting back with brownies and cookies won't do anything for my figure when I eventually can get down to just one layer of clothing, I'm turning to these amazing balsamic roasted veggies as my first line of defense. You should probably just ignore Winter Blahs cranky-me as I tend to rant and go on for far too long these days, but don't ignore this most delicious way of bringing out the best in vegetables! They'll definitely give your dinner a lift (and maybe your spirits too).
Roasting vegetables is probably my most favorite ways of eating them since the roasting caramelizes the veggies and brings out their natural sweetness. Usually I roast with nothing more than a little salt, pepper and oil, and they're good, but the addition of a balsamic vinaigrette, sends these veggies from good to scream from the mountaintops extraordinary! And it's so easy to do!!
All you do is combine balsamic vinegar with a little Dijon mustard, oil, garlic, salt and pepper and pour it over whatever veggies you like, tossing them to coat.
In about 30 minutes they're done, all tender, caramelized and infused with that tangy balsamic flavor we all love so much!
So tonight wave that vegetable magic wand and with every bite you'll be reminded that warmer days are indeed coming!! When I ask you, when?!!
Balsamic Roasted Vegetables
Makes 6 servings
Prep Time: 15 minutes; Cook Time: 30-35 minutes
Ingredients
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, minced
Salt and pepper to taste
2 large red onions, cut in thin slices
1 yellow bell pepper, seeded and cut into 1-inch wide strips
1 red bell pepper, seeded and cut into 1-inch strips
1 orange bell pepper, seeded and cut into 1-inch strips
1 medium eggplant, quartered lengthwise and cut into 1-inch chunks
2 yellow squash cut into 1-inch rounds
2 zucchini cut into 1-inch rounds
Kosher salt to taste
The Recipe
1. Preheat oven to 450ºF.
2. In a small bowl whisk together the vinegar and mustard. Slowly whisk in the oil. Stir in the garlic and season to taste with salt and pepper.
2. In a large bowl, toss all of the vegetables together and sprinkle with a little kosher salt and pepper. Pour the dressing over the veggies and mix well to coat. Arrange the vegetables in a single layer on two rimmed baking sheets. Place in the oven and roast for about 15 minutes. Then turn the veggies, making sure they are still in a single layer and return to the oven for another 15 minutes or so, until veggies are tender and slightly charred. Serve immediately.
3. Any leftovers can be stored in an airtight container in the refrigerator for a few days and make a great addition to sandwiches.
Note: Recipe adapted from a 2008 edition of Bon Appetit Magazine. I tinkered around a lot with the amounts of veggies and the seasonings.
