Roasted Vegetables Using Red Wine Vinegar Recipe
Ingredients
| Carrots | 16 Large, thinly sliced | |
| Red bell peppers | 4 Large, cut into thin strips | |
| Onions | 4 Large, thinly sliced | |
| Mushrooms | 1 1/2 Pound, thinly sliced | |
| 1/3 cup balsamic: or red wine vinegar | ||
| Extra virgin olive oil | 3 Tablespoon | |
| 1 cup regular-strength chicken broth | ||
Directions
In 2 pans (10 to 12 by 15 in. each), divide carrots, peppers, onions, mushrooms, vinegar, and oil evenly; mix well.
Roast uncovered in a 450° oven, stirring often with a wide spatula, until vegetables are browned and browned bits stick to pan, 60 to 70 minutes.
If using 1 oven, switch pan positions every 20 minutes.
Add 1/2 cup chicken broth to each pan; stir to scrape browned bits free.
Roast vegetables until the liquid evaporates, stirring often, about 15 minutes more.
Roast uncovered in a 450° oven, stirring often with a wide spatula, until vegetables are browned and browned bits stick to pan, 60 to 70 minutes.
If using 1 oven, switch pan positions every 20 minutes.
Add 1/2 cup chicken broth to each pan; stir to scrape browned bits free.
Roast vegetables until the liquid evaporates, stirring often, about 15 minutes more.
Chef
