Balsamic Roasted Vegetables
Another month has passed and it’s time for another round of The Secret Recipe Club. I’m taking a break from posting pink food for just one day to bring you this awesome fall vegetable dish. For those of you who don’t know about Secret Recipe Club, you sign up to participate, then are assigned another blog. Then, everyone posts on the same day revealing the blog they were assigned.
This month, my blog assignment was A Vegan Obsession. I have to admit that I was a bit worried that I wouldn’t be able to find anything I would want to make… But sure enough, as I started reading through the recipes, I was starring quite a few of them.
I chose this Balsamic Roasted Vegetable dish because I had quite a few veggies laying around from our last CSA box. I love how customizable this recipe could be. You can literally use almost any vegetables that you have on hand. All of the veggies that I used were from our CSA.
Hubby and I devoured these vegetables. We absolutely loved them and have made them a couple times this month already.
One Year Ago: Homemade Graham Crackers and Smores Cupcakes
Three Years Ago: M&M Cookies
Four Years Ago: White Chocolate and Blueberry Cupcakes and Sweet Potato Home Fries
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Balsamic Roasted Vegetables
Yield: Serves 2-4
Ingredients:
1 butternut squash
1 acorn squash
1/2 lb potatoes
3 large beets
2 large onions
6 cloves of garlic
1/2 cup balsamic vinegar
salt & pepper, to taste
Directions:
Line a baking sheet with foil. Preheat oven to 425.
Chop all of the vegetables into similar sized chunks, leave the garlic cloves whole.
Place vegetables and garlic on baking sheet. Pour balsamic over vegetables and season with salt and pepper. Toss vegetables to evenly coat everything.
Bake for 40-50 minutes until the vegetables look slightly blackened.
Recipe as seen on A Vegan Obsession, originally from Jamie Oliver
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love making a bunch of different recipes and having them come together in one awesome meal! This looks so delicious, especially with the heat we’ve been having!
Next time I come over, I insist we either have these delicious looking Gyros or go to the Turkish restaurant you talked about.
Wow, I love that addiction to the stove! Your chicken gyros look super flavorful and like the perfect hot day lunch!
Sues
I love that every aspect of this meal is homemade… yum! What is the name of the Turkish restaurant? I need to check it out :).
I just made something similar and they were great! LOVE the sauce! Thanks!
Can’t wait for you to post the recipe – I am putting it on my menu for next week. 😀
I used to make tzatziki sauce too -until my grocery store started selling it for .99 cents for a 16 ounce container – so cheap!
Hope you have a great weekend!
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
We definitely have to try these…yum!
Those look delicious, I will have to try those!
Can the pita bread dough be made in advance and kept in the fridge overnight? I want to make these tomorrow for dinner but will not have time for the 90 minute and then 20 minute rise times. Any advice would be great. Thanks!
welcome to the bandwagon! love Elly’s recipe!
Manne – sounds like a plan
Lauren – It’s called Brookline Family Restaurant and it’s on Washington St in Brookline Village. Definitely check it out if you’re in the area.
Sheena – I’m not sure about freezing the pita bread dough. I’m sure it would be fine as other bread doughs can be frozen and used later. Let me know how it goes if you try it!