Roasted vegetables with Italian balsamic
You probably cook oven roasted vegetables all the time. What if I told you that with just the addition of one simple ingredient you can completely elevate the taste of your roasted vegetables and make everyone enjoy them a little more?….If it sounds intriguing keep reading to get the full recipe.
- 2 medium carrots
- 2 medium courgettes
- 2 medium tomatoes
- 3 medium potatoes
- 1 medium onion
- high quality olive oil
- salt and pepper to taste
- rosemary, dry or fresh
- high quality balsamic vinegar
Start by washing your vegetables thoroughly.
Next, start peeling the vegetables you want to cook without skin and next cut all of the veggies into big chunks.
Take a baking dish, layer a piece of parchment paper, or a silicone mat.
Drizzle some olive oil at the bottom, just on top of the parchment paper.
Start layering your vegetables in the baking dish.
Next, season with salt and pepper. And add a generous amount of rosemary.
Finish off, with a drizzle of olive oil on top of the vegetables.
Place the dish in the oven and let it roast for 1 hour.
In the meantime, prepare a simple but delicious vinaigrette with one tablespoon olive oil and one tablespoon balsamic vinegar. Add a crack of black pepper and mix well with a teaspoon. Set aside until the vegetables are cooked.
Once your timer goes off, take out the vegetables, let them cool for 5 minutes and drizzle the vinaigrette you made.
This is a simple recipe that is great to serve with meats, fish, but also omelettes and pies. It can also act as a main course if you are vegetarian or vegan. In that case, you may want to add some grilled tofu and a salad. You can also use these roasted vegetables as the base for your buddha or nourish bowls.