Tuesday, March 3, 2009

Roasted Vegetables with Balsamic Vinaigrette

Thank you guys for the well wishes yesterday. So far the week is starting off alright so I guess we just have to wait and see what the next few days bring. Unfortunately this season goes through April so unless someone offers me my dream job tomorrow, you may be hearing more gripes from me soon. One thing I won't be complaining about is this dish. It's delicious. I originally intended to make it with the asparagus called for in the original recipe, but asparagus was the one thing I forgot to pick up at the farmers market. Luckily I already had the broccoli and green beans at home so I decided to use my local produce instead of something that could have potentially been picked by slaves. I know those of you not in perpetually sunny California don't always have access to these types of vegetables in the dead of winter, but I hope you are making an effort to know where your food is coming from and who is doing the picking...ok, I will get off my soap box for now. Try this salad. It only takes a few minutes to prep and cook and it's really delicious. I only used a small amount of olive oil in the vinaigrette because I tossed the vegetables in oil and didn't want to over do it. The balsamic adds a nice tang and roasting the vegetables for even a short time cooks them just enough. The tomatoes I used were particularly sweet and juicy so it made this even better.

Roasted Vegetable Salad with Balsamic Vinaigrette
(Adapted from For the Love of Cooking)

1 bunch broccoli florets
1/2 pound (approx) green beans, trimmed
1 pint grape tomatoes, cleaned and halved
Extra virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon balsamic vinegar

Preheat the oven to 400 degrees. Lightly spray a foil lined baking sheet with cooking spray. Toss the vegetables with olive oil and season with salt and pepper. Roast 5-7 minutes until fork tender.

In a small bowl, mix together the balsamic with 2 teaspoons olive oil. Season with salt and pepper. Spoon the vinaigrette over the vegetables and gently toss to combine. Serve immediately.

Stumble Upon Toolbar


Hayley said...

I love adding balsamic to roasted veggies. Hope your feeling better!

youseela73 said...

Do you know how to make a balsamic reduction sauce. mmm.. i want some on a nice piece of steak. :)

Esi said...

Thanks Hayley

Glen, a reduction is easy, just boil a cup of balsamic until it reduces. You can add a pinch of sugar, but be careful because it can burn. I like adding a sprig of thyme to my reduction. xo

Diana said...

Yum - I love roasted veggies! I'd never roasted green beans before this weekend, and am now a big fan! Bet the are even better with balsamic on them!

Heather said...

mmm. i just adore balsamic vinegar. when i was in italy, i used to love going to the areas around genoa and doing BV tastings. they have so many vintages and different versions - it's like wine! these sound delicious! i'm usually better about going local in the summer. being in the middle of dc makes it hard to shop locally in the winter since there are no small mom and pop stores.... and the FM is somewhat limited. but i agree with you. knowing your produce is a nice luxury to have!

Reeni said...

This looks so good, refreshing and healthy. I don't eat enough veggies during the winter!

veggie belly said...

your salad looks fresh and vibrant. i love anything with balsamic!

Dee said...

Love this Esi! I'm a little obsessed with balsamic vinegar but have never tried it with roasted vegetables. Recently, tho', I've been cheating on my BV with Verjuice. Have you tried it? Gorgeous!

Esi said...

Thanks again everyone!

Dee, I haven't heard of Verjuice. I'm going to look into it!

Anonymous said...

These veggies are so good! I had them with some Chicken Cacciatora, and it was fantastic. Thanks a bunch!


Esi said...

Amy, that sounds like a great combination. I am happy you enjoyed it!

Anonymous said...

I like adding a sprig of thyme to my reduction. xo