balsamic roasted vegetables

Name: Balsamic Roasted Vegetables
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) balsamic vinegar; 1 teaspoon(s) dijon mustard; 1/3 cup(s) extra virgin olive oil; 3 garlic cloves, pressed; 2 teaspoon(s) finely chopped fresh thyme; 2 teaspoon(s) finely chopped fresh basil; 1 yellow bell pepper, in 1/2-inch wide strips; 1 red bell pepper, in 1/2-inch wide strips; 1 orange bell pepper, in 1/2-inch wide strips; 2 red onion, halved and thinly sliced; 1 pound(s) eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices; 2 medium yellow squash, 1/3-inch rounds; 2 medium zucchini, 1/3-inch thick rounds; coarse salt; fresh ground pepper

(1 RATING)

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Chef Potpie (Laurel)

Southworth, WA

Updated on Mar 7, 2021

After my niece, who is a professional chef, made balsamic roasted vegetables for the family, we were so impressed with the flavors! I think this comes close to what she did that day. You can substitute other vegetables in this. I always have fig balsamic in my cupboard because it is my favorite and if you can find it I recommend it! But any good quality balsamic will do just fine. I hope you enjoy these tasty vegetables!

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prep time

cook time 40 Min

method Roast

yield 6 serving(s)

Ingredients

2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1/3 cup extra virgin olive oil
3 garlic cloves, pressed
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh basil
1 yellow bell pepper, in 1/2-inch wide strips
1 red bell pepper, in 1/2-inch wide strips
1 orange bell pepper, in 1/2-inch wide strips
2 red onion, halved and thinly sliced
1 pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
2 medium yellow squash, 1/3-inch rounds
2 medium zucchini, 1/3-inch thick rounds
coarse salt
fresh ground pepper

How To Make balsamic roasted vegetables

Step 1

In a medium bowl, whisk together balsamic and mustard. Gradually add in the oil, whisking to emulsify. Stir in garlic, thyme and basil. Season to taste with salt and pepper. (This can be made one day ahead. Cover and chill. Bring to room temperature before proceeding.)

Step 2

Preheat oven to 450. Toss all the vegetables together in a large bowl. Sprinkle with salt and pepper, then add dressing and toss to coat.
Step 3

Divide vegetables between 2 large baking sheets and roast until vegetables are tender and slightly brown around the edges, about 35 minutes.
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