Roasted French Vegetables In Hot Balsamic And Olive Oil Dressing Recipes

ROASTED FRENCH VEGETABLES IN HOT BALSAMIC AND OLIVE OIL DRESSING

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.

ROASTED BALSAMIC VEGETABLES

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.

BALSAMIC-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

ROASTED VEGETABLES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
• In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
• Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.