Balsamic Marinade with Roasted Vegetables
Ingredients:
1 package of Rossi Pasta (your choice of flavor)
1/4 cup butter
1 tablespoon olive oil
1/2 medium onion, diced
1 cup Soave wine
1/2 teaspoon dried basil or a few fresh leaves, diced
1/2 cup freshly grated parmesan cheese
salt and pepper
DIRECTIONS:
1. Sprinkle eggplant slices with salt on both sides. Place in colander and let stand for 30 minutes. Remove and pat dry with paper towels.
2. Combine balsamic vinegar, olive oil, parsley, garlic, salt, and black pepper; mix well. Place eggplant and cut vegetables in shallow glass bowl or stainless steel dish. Pour marinade over vegetables. Cover and refrigerate at least 2 hours, carefully turning vegetables occasionally.
3. Heat oven to 400*. Remove vegetables from marinade and place in shallow roasting dish. Roast 10 minutes. Turn vegetables with slotted spoon. Drizzle any remaining marinade over vegetables. Return vegetables to oven and roast another 10 minutes, or until tender but not mushy.
Serves 8 side dishes
NOTES AND SUGGESTIONS
Balsamic vinegar is a dark red, slightly sweet wine vinegar. Originating in Italys Emilia-Romagna province nearly a thousand years ago, balsamic vinegars unique flavor comes from the five different kinds of wooden barrels in which it ages. The best balsamics are aged at least seven years, with older vintages often being combined with younger balsamics to create smoother taste. The regions of Modena and Reggio still have artisans who spend their lives creating this distinct vinegar; other regions of Italy also produce balsamic vinegar, but their products are not quite as wonderful as the true products of Modena and Reggio. In this recipe, good balsamic vinegar and extra-virgin olive oil combine to flavor roasted vegetables. Be creative; any firm, in season vegetable will stand up to this marinade, as will poultry and seafood.
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