Roasted Vegetables & Balsamic Vinegar

We spent three weeks in Italy this summer.  One week was in Firenze (Florence for those of us not lucky enough to live there).  We had a wonderful opportunity to take a cooking class with a local chef.  He spent the morning taking us through the Mercato Centrale, an indoor market hall selling local produce, meats and seafood.  Amazing!  Truly an experience.  

Our chef took us to a merchant selling balsamic vinegar and we were able to taste different qualities and ages of vinegar.  Let me tell you, the taste difference between good balsamic vinegar and great balsamic vinegar is night and day!  That's why I was so excited to get to try The Original Balsamic Vinegar of Modena.  And I was not disappointed.  This is the real deal.  Tart rather than acidic, sweet, fruity and great depth of flavor.  I could eat this by itself.  And may have done.

At any rate, this vinegar deserves a recipe which allows the flavor to shine.  These roasted vegetables are just the thing.  Caramelized onions, slightly charred tomatoes and peppers with a touch of olive oil and some salt.  Drizzled with Original Balsamic Vinegar of Modena and served over fresh pasta, this is a perfect dinner! 

Roasted Vegetables & Balsamic Vinegar

Prep Time: 5 minutes

Cook Time: 25 minues

Keywords: roast entree Italian

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Ingredients (serves 4)

• 1 medium onion, diced
• 2 pints of cherry tomatoes
• 3 red bell peppers, diced
• 1/4 cup olive oil
• 2 teaspoons coarse salt
• 1/4 cup Original Balsamic Vinegar of Modena

Instructions

• Preheat oven to 400 degrees.
• In a 9x13 glass dish, combine the olive oil and vegetables. Stir to coat the vegetables in the olive oil, then sprinkle with the salt.
• Roast in the center of your oven for 30 minutes, until the vegetables are soft and beginning to brown.
• Remove from the oven and drizzle with the Balsamic Vinegar.
• Serve over fresh pasta or with crusty Italian bread.

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