ROASTED VEGETABLES WITH BALSAMIC VINEGAR AND OLIVE OIL RECIPES

Name: Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 3 red peppers, seeds removed and quartered; 6 garlic cloves, peeled and halved; 4 onions, peeled and quartered; 1 fennel bulb, cut into wedges; 2 aubergines, cut into chunky cubes; 6 tomatoes, quartered; 1 tablespoon capers; 3 tablespoons balsamic vinegar; 3 tablespoons extra virgin olive oil; salt; black pepper

ROASTED FRENCH VEGETABLES IN HOT BALSAMIC AND OLIVE OIL ...

Roasted French Vegetables in Hot Balsamic and Olive Oil ... image

A fantastic medley of French vegetables - Fennel Bulb, Onions, Garlic, Red Peppers, Aubergines & Tomatoes; oven roasted in a Balsamic vinegar, Caper & Olive oil dressing! Simple yet impressive and adds a real splash of colour to any meal. I make loads of this, usually with the vegetables listed, but you can add anything you like which is in season, such as Courgettes; It freezes very well and is used in numerous recipes of mine, such as Vegetarian Lasagne, Vegetarian Shepherds Pie, Pasta Bakes, Hot Vegetable Salad and also a great recipe which I will post, called French Roast Chicken & Vegetables in Wine! Great ALL year around, the only proviso is what vegetables you have in season.......however, the Fennel Bulb & Capers really adds that oooh la la!!!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 red peppers, seeds removed and quartered
6 garlic cloves, peeled and halved
4 onions, peeled and quartered
1 fennel bulb, cut into wedges
2 aubergines, cut into chunky cubes
6 tomatoes, quartered
1 tablespoon capers
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt
black pepper

Steps:

Pre-heat oven to 250°C or 475°F.
You need a very strong and rigid roasting tin, one that will not bend in high heat.
Place all your prepared vegetables into the roasting tin. The vegetables should be roughly the same size so they cook evenly.
Mix together your balsamic vinegar and olive oil. Season the dressing well with salt, preferably sea salt and freshly ground black pepper.
Add the capers.
Pour the dressing over the vegetables and then very carefully give them a stir with a wooden spoon.
Roast them in a pre-heated HOT oven for about 30-45 minutes or until they are all charred at the edges, are soft but NOT too mushy - they should still hold their shape!
Serve alongside your main meal, or use for lasagne, pasta & pasta bakes, hot salads and also couscous salads -- the list is endless!
They can be frozen as soon as they are cool in zip-lock bags or rigid plastic containers.
P.S. Keep the fennel bulb fronds of greenery as a lovely garnish.

Nutrition Facts : Calories 190.2, FatContent 7.6, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 79.8, CarbohydrateContent 29.2, FiberContent 10.5, SugarContent 13.7, ProteinContent 4.8

ROASTED BALSAMIC VEGETABLES RECIPE | ALLRECIPES

Roasted Balsamic Vegetables Recipe | Allrecipes image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. This dish can be varied to include whatever vegetables you prefer.

Provided by Harry Dubya

Categories Side Dish Vegetables Squash

Total Time 2 hours 5 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme, or more to taste
1 teaspoon chopped fresh rosemary, or more to taste
1 clove garlic, minced, or more to taste
salt and freshly ground black pepper
2 potatoes, cut into bite-size pieces
½ small pumpkin - peeled, seeded, and chopped
2 onions, peeled and quartered
1 red chile pepper, quartered
1 clove garlic, unpeeled

Steps:

Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
Preheat an oven to 475 degrees F (245 degrees C).
Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

Nutrition Facts : Calories 273.5 calories, CarbohydrateContent 35.6 g, FatContent 13.8 g, FiberContent 4.8 g, ProteinContent 4.3 g, SaturatedFatContent 2 g, SodiumContent 53.8 mg, SugarContent 8.1 g

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