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February 05, 2012

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balsamic › Main Course › olive oil › Side Dish ›

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Must Go Roasted Veggies

 

Ingredients

  • 2/3 cup Liquid Gold Frantoio Extra Virgin olive Oil (or any of our Robust EVOO)
  • 2 cups fresh vegetables (almost anything from Bok Choy to Broccoli will work. Make it colourful)
  • fingerling potatoes (if serving without pasta or rice)
  • 1 red bell pepper and dice to ½ inch
  • 1 yellow bell pepper and dice to ½ inch
  • 1 red onion, peeled and dice to ½ inch
  • 3 scallions sliced
  • 2 minced garlic cloves
  • 1 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 Liquid Gold Sicilian Lemon White Balsamic or Lemon Juice
  • ¼ cup toasted pine nuts or slivered almonds
  • 3/4 pound block Feta and dice to ½ inch
  • bunch fresh basil leaves, cut into ribbons

Directions
Preheat the oven to 425 degrees. On a large baking sheet toss the peppers, onion, 'must go veggies' with the minced garlic and 1/3 cup of olive oil, roast for 20 minutes; pull the baking sheet out and toss all vegetables once and return the vegetables to the oven and continue roasting for another 15 to 20 minutes until browned. For the dressing, combine Sicilian Lemon Balsamic or lemon juice, 1/3 cup olive oil, 1 teaspoon salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature.  Add the diced scallions pine nuts or almonds, feta, toss and sprinkle basil  ribbons on top of mixture and serve.

This can be served as a side dish or with rice or pasta. For a change, try Traditional Balsamic.

Myrna Burlock
Myrna Burlock

Author


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