Oven-roasted Balsamic Veggies

My favorite vegetable to use with this is broccoli but it’s a simple and quick way to cook a number of vegetables. Some other options are Brussels sprouts, cauliflower, carrots, and asparagus. I’m going home for spring break this week and I need to use up my perishables so I’m going to try it with kohlrabi tonight. Feel free to vary the oil, vinegar and seasoning mixture as well based on what you have available and your personal preference.

Basic seasoning mixture

3 parts cooking oil (try Grapeseed)

1 part vinegar (we like balsamic vinegar)

Salt, pepper, savory herbs, and minced garlic to taste

Other Ingredients

Vegetable of choice, cut into small pieces or strips (with the exception of something like asparagus, which is already the right shape)

Preparation

1- Mince garlic and chop vegetables into appropriate size

2- Mix seasoning mixture (3 parts oil, 1 part vinegar, herbs, seasonings, and minced garlic)

3- Add vegetables to oil/vinegar mix and toss gently, let them sit for a few minutes

4- Lay vegetables onto baking sheet

5- Bake at a high temperature (I use 400F)

6- Tips: I’m often tempted to pour excess dressing over the vegetable before I bake them but I’ve found its better to skip this. The vegetable get crisper without added liquid. IF you have a lot of leftover dressing, save it and use it on a green salad later, no need to waste! If you want to vary the flavor, try substituting lemon juice or another kind of vinegar in place of balsamic for a different taste. As long as the substitute has an acidic flavor it should work with the recipe.

Ingredients

Cooking oil

Vinegar

Salt

Pepper

Dried herbs (savory herbs like oregano, parsley, and basil)

Garlic

Vegetable of choice (broccoli, cauliflower, asparagus, Brussels sprouts, carrots, etc.)