Ingredients and Weight:
- 200g each of mixed bell peppers, zucchini, and asparagus
- 100g fresh mushroom
- 50ml balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or oregano (optional)
Preparation Time: 45 minutes (including prep and cooking time)
Cooking Time: 20 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400°F or prepare a grill.
- Prepare the vegetables: wash, trim, and slice the bell peppers, zucchini, and asparagus into bite-sized pieces.
- Thinly slice the fresh mushroom.
- Arrange the vegetables on a baking sheet or on the grill. Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper. Add fresh basil or oregano if desired.
- Roast or grill until the vegetables are tender and slightly caramelized, about 20 minutes.
- Serve immediately.
Nutritional Information:
- Calories: Approx. 150 per serving (based on small pieces of vegetables)
- Carbohydrates: 15g
- Fat: 8g (mainly from olive oil)
- Protein: 4g
- Fiber: 4g
Dish Characteristics:
- The combination of balsamic vinegar and grilled vegetables creates a sweet and savory flavor profile that is popular in American cuisine.
- The dish is vegetarian-friendly and rich in vitamins and minerals from the vegetables.
- It's a healthy yet flavorful side dish that pairs well with grilled meats or poultry.
User Comments:
- "Love the combination of balsamic vinegar and grilled veggies! So flavorful."
- "Great dish for a summer barbecue."
- "The veggies were tender and full of flavor. This will be a regular at our dinner table."
Special Precautions and Tips:
- Be careful not to overcook the vegetables, as they should still have a bit of crunch when served.
- Adjust the amount of balsamic vinegar and olive oil according to your preference for a richer or lighter flavor.
- Use fresh vegetables for best results. If not in season, frozen vegetables can be used as a substitute but may not have the same texture or flavor.
