Roasted French Vegetables In Hot Balsamic And Olive Oil Dressing Recipes

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ROASTED FRENCH VEGETABLES IN HOT BALSAMIC AND OLIVE OIL DRESSING



Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing image

A fantastic medley of French vegetables - Fennel Bulb, Onions, Garlic, Red Peppers, Aubergines & Tomatoes; oven roasted in a Balsamic vinegar, Caper & Olive oil dressing! Simple yet impressive and adds a real splash of colour to any meal. I make loads of this, usually with the vegetables listed, but you can add anything you like which is in season, such as Courgettes; It freezes very well and is used in numerous recipes of mine, such as Vegetarian Lasagne, Vegetarian Shepherds Pie, Pasta Bakes, Hot Vegetable Salad and also a great recipe which I will post, called French Roast Chicken & Vegetables in Wine! Great ALL year around, the only proviso is what vegetables you have in season.......however, the Fennel Bulb & Capers really adds that oooh la la!!!

Provided by French Tart

Categories     Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

3 red peppers, seeds removed and quartered
6 garlic cloves, peeled and halved
4 onions, peeled and quartered
1 fennel bulb, cut into wedges
2 aubergines, cut into chunky cubes
6 tomatoes, quartered
1 tablespoon capers
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt
black pepper

Steps:

  • Pre-heat oven to 250°C or 475°F.
  • You need a very strong and rigid roasting tin, one that will not bend in high heat.
  • Place all your prepared vegetables into the roasting tin. The vegetables should be roughly the same size so they cook evenly.
  • Mix together your balsamic vinegar and olive oil. Season the dressing well with salt, preferably sea salt and freshly ground black pepper.
  • Add the capers.
  • Pour the dressing over the vegetables and then very carefully give them a stir with a wooden spoon.
  • Roast them in a pre-heated HOT oven for about 30-45 minutes or until they are all charred at the edges, are soft but NOT too mushy - they should still hold their shape!
  • Serve alongside your main meal, or use for lasagne, pasta & pasta bakes, hot salads and also couscous salads -- the list is endless!
  • They can be frozen as soon as they are cool in zip-lock bags or rigid plastic containers.
  • P.S. Keep the fennel bulb fronds of greenery as a lovely garnish.

ROASTED VEGETABLES WITH BALSAMIC GLAZE



Roasted Vegetables with Balsamic Glaze image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • For the roasted vegetables: Preheat the oven to 400 degrees F.
  • In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
  • For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

FRENCH ROAST CHICKEN AND MEDITERRANEAN VEGETABLES IN WINE



French Roast Chicken and Mediterranean Vegetables in Wine image

A very tasty & colourful recipe and an easy but impressive way of cooking Roast Chicken with MOST of the Vegetables & some of the Wine!! I have been known to cook this in my crockpot too; the vegetables need to be pre-cooked & the chicken browned if possible for the Crockpot recipe, but it works very well. All that you need to complete this meal, is maybe some Jacket Potatoes or even some of my Recipe #193370 and good company, and it's done! The Roast Vegetables stated in the ingredients, are my French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, Recipe #195130.

Provided by French Tart

Categories     One Dish Meal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 lbs chicken pieces or 6 chicken breasts, skin on and bone in
1 tablespoon olive oil
4 fluid ounces dry white wine
salt and black pepper
fresh thyme or fresh rosemary
roasted vegetables

Steps:

  • Make a batch of French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use your own roasted vegetable or Ratatouille recipe if you wish!
  • Preheat oven to 180C or 360°F.
  • Grease a sturdy roasing tin or tray with a little of the olive oil.
  • Brush the rest of the olive oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.
  • Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependant on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.
  • Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450°F.
  • Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes; the chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through & charred slightly!
  • Serve with jacket potatoes or peppered potato wedges, Recipe #193370.
  • N.B.
  • I have cooked the vegetables alongside the chicken before, but I find that it takes up too much of the chicken fat & juices - great if you are wanting to cook a Chicken & Vegetable casserole, but in this dish I wanted the flavours to be independant of each other!

Nutrition Facts : Calories 212.2, Fat 15, SaturatedFat 3.8, Cholesterol 53.5, Sodium 51.4, Carbohydrate 0.8, Sugar 0.3, Protein 12.6

BALSAMIC-ROASTED VEGETABLES



Balsamic-Roasted Vegetables image

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

Provided by Cindy Davis

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 8

Number Of Ingredients 10

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
  • Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
  • Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g

BALSAMIC ROASTED VEGETABLES



Balsamic Roasted Vegetables image

An easy Balsamic Roasted Vegetables recipe

Provided by Kelsey Nixon

Categories     Onion     Side     Roast     Vegetarian     Low Cal     High Fiber     Dinner     Eggplant     Bell Pepper     Squash     Low Cholesterol     Vegan     Yellow Squash     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
2 large red onions, halved, thinly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 orange bell pepper, cut into 1/2-inch-wide strips
1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
Coarse kosher salt

Steps:

  • Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
  • Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

ROASTED BALSAMIC VEGETABLES



Roasted Balsamic Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. This dish can be varied to include whatever vegetables you prefer.

Provided by Harry Dubya

Categories     Side Dish     Vegetables     Squash

Time 2h5m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme, or more to taste
1 teaspoon chopped fresh rosemary, or more to taste
1 clove garlic, minced, or more to taste
salt and freshly ground black pepper
2 potatoes, cut into bite-size pieces
½ small pumpkin - peeled, seeded, and chopped
2 onions, peeled and quartered
1 red chile pepper, quartered
1 clove garlic, unpeeled

Steps:

  • Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
  • Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 35.6 g, Fat 13.8 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 53.8 mg, Sugar 8.1 g

BALSAMIC MIXED VEGETABLE ROAST



Balsamic Mixed Vegetable Roast image

Provided by Abigail Kirsch

Categories     Vegetable     Side     Roast     Vinegar     Eggplant     Bell Pepper     Zucchini     Fall     Kosher     Endive     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 11

2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds
2 teaspoons of salt, divided in half
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds
3 large red onions, sliced into 1/4-inch rounds
2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares
2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares
6 large heads of endive, cored, halved, and quartered lengthwise
Garnish: 4 sprigs fresh basil

Steps:

  • 1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes. Pat dry.
  • 2. Preheat the oven to 450°F.
  • 3. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.
  • 4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.
  • 5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature.

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