Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Roasted vegetables with balsamic vinegar served
Assorted roasted vegetables glistening with balsamic glaze and fresh rosemary

Roasted vegetables with balsamic vinegar

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Side Dishes
The secret to roasted vegetables is the interplay of heat and acid. At high heat, the vegetables' water content evaporates, their flavour concentrates and sweetens. Balsamic vinegar enters this process, thickening during roasting to coat the pieces in a sweet-tart, sticky glaze, highlighting their natural character.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Large baking tray
  • Mixing bowl

Allergen Information

⚠️ Sulphites (in vinegar)

Instructions

1 ✓

Preheat the oven to 200°C. Wash the vegetables and cut into uniform, bite-sized pieces (approx. 2-3 cm).

Tip: Uniform size is key so they cook at the same time.
2 ✓

In a bowl, mix the oil, vinegar, crushed garlic, salt, pepper, and chopped rosemary.

Tip: The oil conducts heat, while the vinegar caramelises.
3 ✓

Toss the vegetables with the marinade, then spread them out on the baking tray in a single layer.

Tip: Do not overcrowd! The vegetables need 'air' to roast properly.
4 ✓

Roast for approx. 30 minutes, turning once halfway through, until the edges are browned and tender.

5 ✓

Drizzle with a few drops of fresh balsamic vinegar before serving.

Tip: Roasted vinegar is sweet, fresh vinegar is acidic – the combination gives the best flavour impact.

Recipe FAQ

Why did the tray become watery?
You put too many vegetables on the tray at once. If they touch, the escaping steam cannot escape, and they steam in their own juices. Use two trays or roast in batches.

Ingredients

  • 1 pc Courgette
  • 1 pc Aubergine
  • 2 pcs Peppers (Bell peppers)
  • 2 pcs Carrots
  • 1 head Red onion
  • 3 tbsp Balsamic vinegar
  • 3 tbsp Olive oil
  • 2 cloves Garlic
  • 1 sprig Fresh rosemary
  • 1 tsp Salt
  • 0.5 tsp Pepper