I love it when I find a simple recipe and even more when I happen to have all of the ingredients for it on hand. Not 15 minutes after the July issue of Bon Appetit arrived in the mail was I in the kitchen chopping vegetables and heating up the oven for Balsamic Roasted Vegetables. To be honest, I've never roasted vegetables and I'm pretty sure I've never had them. Which makes me wonder if I've been living in a cave full of skillet, steamed and even microwaved vegetables. A serious mis service to vegetables. I'm sorry vegetables for treating you so poorly in the past.



I felt very smug serving and eating them: no wasted vegetables, simple ingredients, and delicious results.

Balsamic Roasted Vegetables

6 servings

Recipe by Kelsey Nixon and Shane Lyons

July 2008

Ingredients

• 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

Preparation

• 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.