These roasted veggies are tasty, crunchy, and beautifully colored. Keep some in the fridge for up to ten days in a jar or nonreactive container and use for mozzarella sandwiches, pasta salads, stir-fries and side dishes.
For this recipe you will need White Balsamic Vinaigrette, you can find the recipe here: http://pachicom2.useitweb.com/en/recipes-2/2716-white-balsamic-vinaigrette
In a large bowl, prepare the vinaigrette using thyme, but do not add the oil. Preheat the broiler.
Cut the pepper into 1/4-inch slices, clean the mushrooms, cut the onion into eighths, and slice the garlic. Place the vegetables in a bowl with the thyme sprig and add the olive oil from the vinaigrette recipe; toss lightly to mix. Add the salt and pepper and toss again to mix well.
Transfer to a broiler pan and broil for 10 minutes.
Add the warm roasted vegetables to the vinaigrette, toss to coat, and set aside until ready to serve.
Serve alone as a side dish or with toasted bread slices.
Note: When doubling the recipe, the cooking time is the same.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
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