Roasted Balsamic Vegetables The Best Recipes

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Roasted Balsamic Vegetables

"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."

Ingredients :

• 1/4 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
• 1/2 small pumpkin - peeled, seeded, and chopped
• 2 onions, peeled and quartered
• 1 red chile pepper, quartered
• 1 clove garlic, unpeeled

Instructions :

Prep : 15M	Cook : 4M	Ready in : 2H5M

• 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.

Notes :

• Substitute a leek for the onion, if desired.
• If you are baking soft vegetables such as mushrooms, tomatoes, etc., add 15 minutes to cook time.

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