
Balsamic Glazed Vegetables
Serves 8-10
1 lb. red potatoes, halved or quartered (depending on size)
1 red pepper, diced
2 small red onions, sliced thin
2 portobello mushroom caps, diced
Olive oil
Salt and pepper, to taste
Dressing:
3 TB balsamic vinegar
6 TB olive oil
1 TB dijon mustard
2 tsp honey
3 TB blue cheese, crumbled
Method:
1. Preheat oven to 500.
2. Lay potatoes and red peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake 20 minutes, stirring occasionally.
3. Meanwhile, heat 1 TB olive oil in a large skillet over medium high heat. Add onions and cook 5-7 minutes (or until golden). Season with salt and pepper. Add mushrooms and cook 5 minutes longer. Turn heat to low.
4. Combine dressing ingredients.
5. Transfer potatoes, peppers, onions and mushrooms to a large bowl. Pour dressing over and sprinkle with blue cheese. Toss to combine.
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