Roasted Vegetable with Balsamic – Retake

A couple of weeks ago I made the Grilled Veggie with Balsamic and I had some suggestions (to myself) that I thought would make this a better salad.  Well, I did it.  I took my own advice and I re-made the salad.  I re-made it so much, that I had to re-name it!  So please join me in welcoming my new salad:

Roasted Vegetable Salad with Balsamic
Roasted Vegetable with Balsamic

Did you notice the subtle change?  I didn’t use the BBQ for this one.  So I had to call it Roasted instead of Grilled.

So here’s how I did it:

Pre-heat your oven to 450 degrees (I am lucky enough to have two ovens so I cut the time to do this).

Toss Cherry tomatoes in 1/4 cup of olive oil, 5 cloves of chopped Garlic, 2 tablespoons of chopped fresh rosemary and 1 teaspoon chopped fresh oregano. Bake in the oven for 25 min.
TIP: You can use whatever fresh herbs you can get your hands on, I happen to have these ones growing on my deck.

cherry_tomatoes_in_pack_small
Cherry tomatoes

Cut mushrooms, into large pieces, toss with about 1/4 cup of olive oil and bake in the oven for 15 min.

IMG_20160821_142938
Mushrooms

The tomatoes look AMAZING! Remove the tomatoes from the pan and reserve the liquid.  I poured the liquid into a bowl

IMG_20160821_143850
Roasted tomatoes

Add 1/4 cup of Balsamic Vinegar to the reserved liquid.

IMG_20160821_144229
Reserved liquid from roasted tomatoes and balsamic vinegar

After 15 min. take the mushroom tray out of the oven and pour the reserved liquid over the mushrooms. Place the mushrooms back in the oven for 20 more minutes. Moving the mushrooms around a couple of times to prevent burning. You will be left with a slightly sticky crisp mushroom.  I plan to make these again … thinking of an appetizer with caramelized onions, roasted mushrooms and goat cheese on sliced baguette.

IMG_20160821_151658
Roasted mushrooms

What you don’t see here is that I removed the mushrooms from the pan and spread a chopped large onion onto the pan.  I tossed the onion around to coat and then baked for 15 min.  I also roasted the peppers, but next time, I will try to do these on the BBQ since it takes much less time.  After roasting the peppers I placed them in a zip lock bag and put them in the fridge to cool.  Afterwards I removed the blackened skill and then chopped the peppers.

Time to layer the salad:

2 tablespoons Balsamic Dressing
5-6 tomatoes
1/4 cup onion
1/3 cup peppers
1/3 cup mushrooms
1/2 cup chicken breast
1 tablespoon of goat cheese

I chose to take this salad to work today and I had every intention of taking photo, but once I poured the salad and tried a bite.  I finished it.  Like, quickly.  It was so good.  No mushy texture.  Just great flavour!

NOTE: the mushroom recipe is adapted from the following: http://chewnibblenosh.com/2013/02/roasted-mushrooms-with-balsamic-garlic-and-thyme/

Here’s to continuing to make things better!

Karenlee

“Plan for tomorrow, because tomorrow you won’t have time”

 

Please follow and like my blog:

Published by

2 thoughts on “Roasted Vegetable with Balsamic – Retake

  1. My goodness that looks delicious and so healthy. Great recipe. I have to say, I really enjoyed visiting your blog. Recently, I also started a blog about my health journey and I’ve been searching online for others who are documenting their journey as well. That’s how I found you. Well, I just wanted to say hi and keep up the good work… 🙂

Leave a Reply

Your email address will not be published.