Roasted Vegetables with a Reduced Balsamic

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Roasted Vegetables with a Reduced Balsamic

The combination of many vegetables roasting in the oven brings a great aroma to the kitchen!  It is also a great way to cook several ingredients in one baking pan!  Topping with a thick balsamic glaze brings the flavors to a new level of enjoyment.

You can also find this recipe in my cookbook:.

** Cindy's Tip! You can also grill vegetables--just brush them with oil and season with some salt, pepper, Italian seasonings and garlic powder. **

 

Ingredients

  • Ingredients for Balsamic Glaze:
  • 1 and 1/2 cups aged balsamic vinegar
  • 2 tablespoons raw organic honey
  • --------------------
  • Ingredients for Roasted Vegetables:
  • 3 carrots (sliced, lengthwise then quartered)
  • 2 large red onions (quartered)
  • 2 zucchini (sliced lengthwise then sliced or quartered)
  • 2 summer squash (sliced lengthwise then sliced or quartered)
  • 1 eggplant (sliced into rounds--about 1/4 inch thick)
  • 3-4 tablespoons olive oil
  • 2-3 teaspoons sea salt
  • 1 1/2 teaspoon freshly ground pepper
  • dried Italian seasonings (about 2-3 teaspoons)
  • 1 1/4 teaspoon garlic powder

Directions

  1. For the Glaze:  In a small saucepan, add vinegar and honey.  Set temperature to a medium-low and let simmer for 15-20 minutes or until reduced by half.  Set aside.

     

  2. For the Vegetables:  Preheat oven to 375 degrees F.

  3. In a large baking sheet (or 2 if necessary), line with parchment paper.

     

  4. Add vegetables in a single layer drizzle with olive oil then season with salt, pepper, Italian seasonings and garlic powder.

     

  5. Roast for 35 minutes or until tender

     

  6. Take the roasted vegetables and set on a large platter and drizzle with balsamic glaze.

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