Name: Recipe for Balsamic-Glazed Roasted Vegetables | Almanac.com
Yield: Makes 6 servings.
Ingredients: 6 ripe plum tomatoes; cored and quartered lengthwise; 1 large ripe tomato; coarsely chopped; 1 large eggplant; peeled (optional) and cut into 3⁄4-inch cubes; 2 small zucchini; sliced 1⁄4-inch thick; 1 large green bell pepper; seeded and cut into strips; 1 large onion; quartered and thickly sliced; 2 cloves garlic; minced; 1⁄4 cup olive oil; 1 tablespoon balsamic vinegar; salt and freshly ground black pepper; to taste; 2 to 3 tablespoons chopped fresh basil

Photo Credit

Becky Luigart-Stayner

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff

Yield

Makes 6 servings.

Category

Vegetables

Course

Side Dishes

Credit

The Old Farmer's Almanac EATS

February 21, 2024

Ingredients

6 ripe plum tomatoes, cored and quartered lengthwise

1 large ripe tomato, coarsely chopped

1 large eggplant, peeled (optional) and cut into 3⁄4-inch cubes

2 small zucchini, sliced 1⁄4-inch thick

1 large green bell pepper, seeded and cut into strips

1 large onion, quartered and thickly sliced

2 cloves garlic, minced

1⁄4 cup olive oil

1 tablespoon balsamic vinegar

salt and freshly ground black pepper, to taste

2 to 3 tablespoons chopped fresh basil

About The Author

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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