Roasted Vegetables Using Red Wine Vinegar
|Carrots||4 Pound, peeled and thinly sliced (About 16 Pieces)|
|Red bell peppers||2 1⁄2 Pound, stemmed, seeded, and cut into thin strips (4 Large Pieces)|
|Onions||1 3⁄4 Pound, thinly sliced (4 Large Pieces)|
|Mushrooms||1 1⁄2 Pound, rinsed and thinly sliced|
|Balsamic wine vinegar/Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Extra virgin olive oil/Salad oil||3 Tablespoon|
|Regular strength chicken broth||1 Cup (16 tbs)|
In 2 pans (10 to 12 by 15 in. each), divide carrots, peppers, onions, mushrooms, vinegar, and oil evenly; mix well.
Roast uncovered in a 450° oven, stirring often with a wide spatula, until vegetables are browned and browned bits stick to pan, 60 to 70 minutes.
If using 1 oven, switch pan positions every 20 minutes.
Add 1/2 cup chicken broth to each pan; stir to scrape browned bits free.
Roast vegetables until the liquid evaporates, stirring often, about 15 minutes more.