- Bring 3/4 cup balsamic vinegar to a boil in a small pot. Turn to a simmer and let it reduce for 15 minutes or until it has reduced to about 1/4 cup. Remove from the heat and set aside.
See? One ingredient and less than 20 minutes can give you moments of pure bliss. Anyway, I used said balsamic reduction to drizzle over my last minute dinner tonight.
- 1 cup eggplant, cubed
- 1 medium summer squash, cubed
- 1 cup grape tomatoes, left whole
- 1 cup button mushrooms, halved if large and whole if small
- 1 tbsp olive oil
- 2 small garlic cloves or 1 large, minced
- 4 basil leaves, cut into chiffonade
- 1/2 tsp rosemary
- S&P, to taste
- Preheat oven to 375.
- Toss vegetables in olive oil, rosemary and S&P. Cook for 20 minutes or until vegetables are soft and golden.
- Put vegetables in a bowl and toss with garlic and basil. Serve warm or at room temperature. Drizzle with balsamic reduction. Try not to lick the remaining balsamic from the spoon, I dare you.
I had mine over quinoa and Boston lettuce leaves. Feel free to use peppers and onions in the roasting mix as well, but I wasn't in the mood for them tonight. I originally used the lettuce leaves for presentation sake, but it was a lovely temperature and texture contrast and tasted lovely with the balsamic.
The tomatoes were fantastic. The flavor intensified and they simply burst inside my mouth. Eaten with a glass (or two) of Sauvignon Blanc makes this girl very, very happy.