We are not reinventing the wheel with this one but if roasting vegetables is something you aren’t used to doing, you need to start, pronto! Sometimes you buy fresh veggies at the grocery store only to get home and watch them sit in the fridge. Right, anyone else with me on that one? If you can’t think of a way to incorporate them into a recipe, roasting them is always an option and they taste damn good this way. If you want to add a little extra zing to your typical roasted vegetables tossed in olive oil and S&P, you need to try this super simple recipe for balsamic roasted veggies. Adding balsamic vinegar, garlic and dijon mustard will take your veggies to the next level amazing.
Aside from serving these veggies as a side for dinner, I love to roast up a bunch of veggies and set them out if we are entertaining for lunch. I set out a tray of these balsamic roasted vegetables with some assorted cold cuts, cheese and rolls and let guests build their own sandwiches. It makes for an easy lunch that everyone loves and you can sit back, relax and enjoy your company because you won’t be slaving away in the kitchen, all the work has already been done.
These balsamic veggies are also ridiculously good stuffed into a panini sandwich with melty cheese or as part of a wrap. For this round I roasted baby bell peppers, japanese eggplant and portabella mushrooms. You really can use most any type of vegetable you have on hand so it’s fun to make a different combination every time. Let us know what combos you come up with!
- 1 japanese eggplant, cut into 1 inch rounds with rounds cut in half
- 2 portabella mushrooms, sliced
- 18-24 mini peppers, halved with seeds and membranes removed
- ¼ C balsamic vinegar
- 3 Tbsp dijon mustard
- ⅓ C olive oil
- 2 cloves garlic, minced
- 1 Tsp kosher salt
- Whisk vinegar, garlic and mustard in medium bowl. Gradually whisk in oil. Dressing can be made 1 day ahead. Cover and chill.
- Preheat oven to 450°F. Toss vegetables in a bowl with balsamic/dijon dressing. Divide vegetables between 2 large rimmed baking sheets lined with parchment paper, sprinkle with kosher salt. Roast until vegetables are tender and slightly brown around edges, about 30 minutes.
- Serve immediately or store in airtight container in the fridge for 5-7 days.