Indulge in the delightful flavors of tender roasted vegetables coated in a tangy balsamic glaze and topped with crunchy pine nuts. This dish not only offers a burst of colors and textures but also combines healthy ingredients to create a satisfying meal or side dish.
Ingredients:
• 1 large red bell pepper, seeded and cut into chunks
• 1 large yellow bell pepper, seeded and cut into chunks
• 1 medium zucchini, sliced into rounds
• 1 medium eggplant, diced into cubes
• 1 red onion, peeled and cut into wedges
• 1 cup cherry tomatoes
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1/4 cup pine nuts
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)
Directions:
1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare Vegetables: In a large bowl, combine red bell pepper chunks, yellow bell pepper chunks, sliced zucchini, diced eggplant, red onion wedges, and cherry tomatoes.
3. Make Balsamic Glaze: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, salt, and pepper.
4. Coat Vegetables: Pour the balsamic mixture over the vegetables in the large bowl. Toss until all vegetables are evenly coated.
5. Roast Vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
6. Toast Pine Nuts: In the last 5 minutes of roasting, sprinkle pine nuts over the vegetables on the baking sheet. Roast until the pine nuts are lightly toasted.
7. Final Touch: Remove from the oven and transfer the roasted vegetables and pine nuts to a serving dish. Drizzle any remaining balsamic glaze from the baking sheet over the vegetables.
8. Garnish and Serve: Garnish with chopped fresh basil leaves before serving.
Additional Information:
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories per Serving: 180 kcal (approximate, based on typical serving size)
• Servings: 4 servings
Tips:
• Ensure the vegetables are cut into similar sizes for even cooking.
• Adjust the amount of honey in the balsamic glaze to suit your preference for sweetness.
• Use fresh and good quality balsamic vinegar for the best flavor.
Benefits:
• Nutrient-rich: Packed with vitamins, minerals, and antioxidants from various vegetables.
• Low-calorie: Provides a filling meal without excess calories.
• Vegetarian and Vegan: Perfect for those following plant-based diets.
FAQs:
Q: Can I use other vegetables in this recipe?
A: Yes, you can customize the vegetables based on your preference or what’s in season. Just ensure they have similar roasting times.
Q: How do I store leftovers?
A: Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Conclusion:
Balsamic Glazed Roasted Vegetables with Pine Nuts is a versatile and nutritious dish that can be enjoyed as a main course or a side dish. With its vibrant colors, robust flavors, and health benefits, it’s a wonderful addition to any mealtime repertoire. Whether you’re cooking for a family dinner or a special gathering, this recipe is sure to impress with its simple preparation and delicious results.