CHEF JEFF — ONE BYTE AT A TIME: Summer Veggies with Honey Balsamic GlazeLook for some of this recipe’s ingredients at upcoming farmers’ markets.
By: Herald Staff Report,
Look for some of this recipe’s ingredients at upcoming farmers’ markets.
Summer Veggies with Honey Balsamic Glaze
4 yellow summer squash, halved lengthwise and cut into 2-inch pieces on the bias
4 zucchini, halved lengthwise and cut into 2-inch pieces on bias
3 fennel bulbs, trimmed, cut into wedges ,slices
2 red onions, cut into pieces
2 red bell peppers, cut into 2-inch pieces
2 tablespoons fresh thyme, chopped
2 garlic cloves, minced
1 cup extra-virgin olive oil
1 cup balsamic vinegar
¼ cup local honey
Salt and pepper to taste
Prepare veggies, herbs; place in shallow roasting pan. Mix oil, balsamic vinegar, honey in small bowl, pour over vegetables. Season with salt, pepper. Roast in 350- degree oven for 45 minutes to an hour, checking often, stirring occasionally veggies are tender, caramelized. Can be served hot or at room temperature.
Yield: Serves 12.
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