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For whatever reason I enjoy roasted vegetables year-round. It doesn't matter if it's hot or cold...they taste great to me anytime. That being said, I tire of the usual recipe after awhile (olive oil, coarse salt, pepper, good quality herbs). Recently I added one simple ingredient to a batch of vegetables and all of the sudden it felt like a new recipe again. Curious as to what that ingredient was? Balsamic vinegar.
Just add a generous splash of balsamic vinegar (the better the vinegar, the better the flavor) to any selection of roasted vegetables. Roast as usual (30+ minutes on 425). I've found these vegetables to be most complimentary to the flavor of balsamic vinegar: fennel bulbs, carrots, onions (red or white) and any variety of pepper. If you do use carrots, splurge on the organic carrots. They come in cute little bunches with stems still in tact, which you can trim up nicely for better presentation. As always, roasting anything in a cast iron pan always guarantees better results. You can find them at Sur La Table.
You will like this idea if you like roasted veggies and balsamic vinegar. Throw some on a Romain lettuce heart, add whatever other spices you like and then you put it on the grill, yes as in the BBQ grill. You only leave it for a few minutes on each side and then serve it while its hot with blue cheese dressing if you like. Last time I made it with mushrooms, toasted almonds, avocado, and green apple. But you can experiment with anything. Its great because it has so much flavor from the grill.
ReplyDeleteThat looks like a magazine picture. Is that your pan? I know you and B. use that kind of pan. Like I said before, you just may inspire me to cook sometime (when I ever get the time!). XOX
ReplyDeleteIt's nine in the morning, but this picture makes me want to put my coffee down and dash to the oven and roast these babies! Yum. Love your blog, full of great ideas and delicious dishes. Can't wait to try the homemade pumpkin pulp, maybe this afternoon!
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