Vegetables baked in balsamic vinegar sauce
6 servings
40 minutes
Vegetables baked in balsamic vinegar sauce are a true embodiment of Mediterranean cuisine. This recipe hails from Italy, where simplicity and natural ingredients play a key role. The sweet depth of balsamic vinegar combined with the spiciness of mustard and aromatic herbs gives the vegetables a rich flavor, while baking makes them tender and caramelized. Onions, peppers, eggplants, and zucchinis soak up this rich marinade, revealing new dimensions of their taste. The dish is versatile: it can be served as a side to meat or fish, added to pasta, or enjoyed on its own. It is perfect for summer evenings when you crave light yet flavorful food that evokes memories of sunny Italy.
1
Mix vinegar and mustard in a medium bowl. Gradually add oil while stirring. Add garlic, thyme, and basil, and mix. Season with salt and pepper to taste.
- Balsamic vinegar: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Olive oil: 1 glass
- Garlic: 3 cloves
- Chopped fresh thyme: 2 teaspoons
- Crushed basil leaves: 1 teaspoon
- Salt: to taste
2
The dressing can be prepared 1 day before the dish is made. Cover with a lid and place in the refrigerator.
3
Preheat the oven to 230°C. In a large bowl, mix the onion and the next 6 ingredients, adding salt and pepper. Add the dressing and toss, shaking the bowl. Spread onto 2 rimmed baking sheets. Bake until vegetables are tender and edges are golden brown, about 35 minutes.
- Red onion: 2 heads
- Yellow bell pepper: 1 piece
- Red sweet pepper: 1 piece
- Orange bell pepper: 1 piece
- Eggplants: 450 g
- Zucchini: 250 g
- Zucchini: 250 g
- Salt: to taste