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Roasted Vegetables with Balsamic Reduction

Roasted VegetablesThe vegetables can vary with the season, what you like, and what’s fresh in the market. The main thing to do is make sure that each is roasted to the perfect point of doneness — which will take a few separate pans.

This delicious recipes was created by mother-daughter duo Terry and Tracy Paulding, of Paulding & Co. Their comapny specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises.

Roasted Vegetables with Balsamic Reduction

Ingredients

1/2 cup balsamic vinegar (not the super expensive kind, but make sure it’s from Modena)
1 small, firm globe eggplant
Handful of small sweet red (or yellow or orange) peppers
2 ripe tomatoes, if in season
1 red onion or bunch of spring onions
12 asparagus, if in season
2 medium zucchinis and/or golden zucchinis
1 yam
1 Portobello mushroom (optional)
Salt & freshly ground pepper
Extra virgin olive oil as needed
2 Tbs. chopped Italian flat-leaf parsley

Preparation

One day in advance, pour the balsamic vinegar into a shallow pan. Let sit uncovered at room temperature overnight. You will have thick balsamic syrup by morning! Pack this into a jar or squeeze bottle. If it’s too thick, thin with a little bit more vinegar. This will keep at room temperature, so feel free to make more and use it on other dishes.

Prepare several baking sheets, by covering them with parchment and brushing the parchment generously with olive oil. Preheat oven to 375°F.

Wash all the vegetables. Split the peppers in half and seed them Top and tail the eggplant, and slice thickly. Thickly slice tomatoes, trim asparagus by snapping off the bottom fibrous stalks and then cutting them straight. Peel onion and cut into 6 even round slices, or wash spring onions. Wash, trim and slice zucchini lengthwise into 1/4 inch thick slices; halve these if zucchinis are large. Without peeling, cut yam in thick rounds. Leave Portobello whole, but trim stem. Place tomatoes, onion and mushroom on one oiled sheet. Blot eggplant dry (if salted) with paper towels and place on another oiled baking sheet with the peppers and asparagus. Place zucchini and yam slices on another sheet. Brush or drizzle all the vegetables with oil. Lightly salt each pan of vegetables, and put in the oven to roast.

Roast until vegetables are lightly golden. Eggplants should be soft, and tomatoes may become very soft. This should take from 15-25 minutes, depending on oven conditions and thickness of slices. Once the mushroom is done, slice it neatly.

Arrange vegetables into a “tapestry” on a platter. Before serving, dress with the balsamic and garnish with parsley.

Vegetables can also be grilled, but watch carefully so they don’t burn.

Makes 6 generous servings.

*Recipe and image courtesy of Terry and Tracy Paulding, of Paulding & Co.*