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Roasted Vegetables Using Red Wine Vinegar

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  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.

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Roasted Vegetables Using Red Wine Vinegar Recipe