Ingredients with Measurements:
- 1 large red onion, sliced
- 2 bell peppers, sliced
- 2 zucchinis, sliced
- 1 eggplant, sliced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon fresh thyme leaves
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the sliced vegetables with olive oil, salt, and black pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, minced garlic, and fresh thyme leaves. Whisk to combine.
6. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the glaze thickens and coats the back of a spoon.
7. Remove the roasted vegetables from the oven and drizzle the balsamic glaze over them.
8. Toss the vegetables to coat evenly with the glaze.
9. Serve the roasted vegetables with balsamic glaze hot or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 22g
Fiber: 5g
Protein: 3g
Substitutions for ingredients:
- You can use any combination of vegetables you like, such as carrots, sweet potatoes, or broccoli.
- You can use maple syrup or agave nectar instead of honey.
- You can use dried thyme instead of fresh thyme.
Variations:
- Add crumbled feta cheese or goat cheese on top of the roasted vegetables before drizzling with the balsamic glaze.
- Sprinkle chopped nuts, such as walnuts or almonds, over the roasted vegetables for extra crunch.
- Add sliced mushrooms to the roasted vegetables for a meaty texture.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even roasting.
- Use a silicone baking mat or parchment paper to prevent the vegetables from sticking to the baking sheet.
- Make sure the balsamic glaze is thick enough to coat the vegetables but not too thick that it becomes a paste.
Storage instructions:
Store any leftover roasted vegetables with balsamic glaze in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roasted vegetables with balsamic glaze in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables with balsamic glaze on a large platter or individual plates. Garnish with fresh thyme leaves or chopped parsley.
Garnishes:
Fresh thyme leaves or chopped parsley.
Pairings:
This dish pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Serve the roasted vegetables with balsamic glaze with a side of crusty bread or a green salad.
Troubleshooting advice:
- If the balsamic glaze is too thick, add a splash of water to thin it out.
- If the vegetables are not roasting evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
Make sure to wash and dry the vegetables thoroughly before slicing and roasting. Store any leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Food history:
Roasting vegetables has been a popular cooking method for centuries, dating back to ancient civilizations. Balsamic vinegar, a traditional Italian condiment, has been used for centuries as a flavor enhancer and digestive aid.
Flavor profiles:
The roasted vegetables are sweet and savory with a slightly charred flavor, while the balsamic glaze is tangy and sweet with a hint of garlic and thyme.
Serving suggestions:
Serve the roasted vegetables with balsamic glaze as a side dish or a vegetarian main course. This dish is perfect for a summer barbecue or a cozy winter dinner.
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