Roasted vegetables are a staple in our house and this is one of my favourite recipes. We had some vegetarian and vegan friends coming round for dinner and my mushrooms and peppers roasted with herbs and balsamic reduction recipe made an excellent addition to the meal. The balsamic vinegar, lemon juice, herbs and spices reduce down whilst cooking to make a delicious, rich, thick sauce.
I served mine with dolmades (stuffed vine leaves), homemade hummus, mackerel grilled with anchovies, a simple salad and baked aubergines. I have written Instructables for most of these previously, if you are interested in the recipes.
Preparation time 10 minutes
Cooking time 40 minutes
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon mixed dried herbs
Tablespoon lemon juice
1/4 teaspoon paprika (chilli powder can be used instea
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Step 1: Chop the Veg
Chop the mushrooms and peppers and spread them over the bottom of an oven proof dish.
Step 2: Add Oil, Vinegar, Herbs and Paprika
Drizzle 1 and a half tablespoons of oil over the top, 1 and a half tablespoons of balsamic vinegar, a tablespoon of lemon juice, a quarter teaspoon of paprika depending how hot you like it, half a teaspoon of dried herbs and a pinch of salt.
Step 3: Cook, Serve, Enjoy!
Mix together with a wooden spoon and put in the oven for 40 minutes at 180 degrees. Mix every 10-15 mins to ensure even coating and cooking. Serve and enjoy!