BALSAMIC MIXED VEGETABLE ROAST

Balsamic Mixed Vegetable Roast image

Provided by Abigail Kirsch

Categories Vegetable Side Roast Vinegar Eggplant Bell Pepper Zucchini Fall Kosher Endive Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 11

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Ingredients

2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds
2 teaspoons of salt, divided in half
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds
3 large red onions, sliced into 1/4-inch rounds
2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares
2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares
6 large heads of endive, cored, halved, and quartered lengthwise
Garnish: 4 sprigs fresh basil

Steps:

1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes. Pat dry.
2. Preheat the oven to 450°F.
3. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.
4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.
5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature.

*** Explore more Balsamic Mixed Vegetable Roast Recipes »

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Erik Sodders

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I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and the balsamic glaze was amazing.

Igor Santos Galvao

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This recipe is a great way to use up leftover vegetables. I had some zucchini, carrots, and broccoli that were about to go bad, and this recipe was the perfect way to use them up.

Samo Baloch

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I made this recipe for a potluck and it was a huge success. Everyone loved the roasted vegetables and the balsamic glaze.

Daniel Campbell

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This recipe is a great way to get your kids to eat vegetables. My kids loved the roasted vegetables and the balsamic glaze.

Stephen Hearst

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I've made this recipe several times and it's always a crowd-pleaser. Everyone loves the roasted vegetables and the balsamic glaze.

SB Siam

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This recipe is a bit time-consuming, but it's worth the effort. The vegetables are roasted to perfection and the balsamic glaze is to die for.

Venus

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I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and the balsamic glaze was amazing.

Tanjin Simi

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This recipe is a great way to use up leftover vegetables. I had some zucchini, carrots, and broccoli that were about to go bad, and this recipe was the perfect way to use them up.

Ciska Hendricks

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I followed the recipe exactly and the vegetables turned out perfect. I especially loved the roasted Brussels sprouts.

Laxuman Chadiyal

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This balsamic mixed vegetable roast was a hit with my family! The vegetables were tender and flavorful, and the balsamic glaze added a delicious touch. I will definitely be making this recipe again.

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