With everyone taking quarantine measures and appropriately staying at home, Don Chareunsy, with the Spokesman Review, asked Commellini Estate to share a recipe to be cooked at home. More cooking at home, requires more at home cooking inspiration. Our Chef Blake Caldwell submitted a simple, but delicious recipe for Balsamic Roasted Vegetables. Whether it is this recipe, or something entirely different, we encourage everyone to toss things up and try something new. Who knows you might walk out of this Stay at Home order with a brand new set of skills.
1 red onion, peeled and cut into roughly 1 inch squares
1lb zucchini cut into thick, 3/4 inch rounds
2 red bell peppers, seeded and ribs removed, flesh cut into roughly 1 inch squares
1/2lb crimini or button mushrooms, halved
Preheat oven to 400 degrees if convection (fan) or 425 degrees if conventional heat. In a large bowl mix balsamic vinegar, honey, chile flakes and olive oil. Break the rosemary stem in several places and add in with thyme and crushed garlic cloves. Stir into marinade and let sit while you prepare vegetables.
In the same bowl as marinade add cut vegetables, tossing to coat with marinade, then transfer vegetables to a parchment lined baking pan (this will help prevent the residual marinade from burning on the pan). Sprinkle with salt and then dust with a few grinds of freshly ground pepper. Make sure the vegetables have plenty of space, if not, use a second pan to spread them out evenly.
In my work oven it takes about 15 minutes, but it’s a beast, so most likely you will be in the game for 20-25 minutes but you can check doneness by looking for a nicely roasted vegetable while still having some bite (we don’t like squishy veggies). Ultimately, your call as you know what you like! If needed, it’s OK to use a spatula to flip vegetables half way through cooking process.
Carefully remove the pan from oven, allowing to cool for a minute or two, remove herb sprigs and then transfer to a serving bowl. Enjoy!