Roasted Vegetables Using Red Wine Vinegar Recipe


MethodMain Ingredient


 Carrots4 Pound, peeled and thinly sliced (About 16 Pieces)
 Red bell peppers2 1⁄2 Pound, stemmed, seeded, and cut into thin strips (4 Large Pieces)
 Onions1 3⁄4 Pound, thinly sliced (4 Large Pieces)
 Mushrooms1 1⁄2 Pound, rinsed and thinly sliced
 Balsamic wine vinegar/Red wine vinegar1⁄3 Cup (5.33 tbs)
 Extra virgin olive oil/Salad oil3 Tablespoon
 Regular strength chicken broth1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2059 Calories from Fat 508

% Daily Value*

Total Fat 56 g85.5%

Saturated Fat 4.8 g24%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1984.8 mg82.7%

Total Carbohydrates 356 g118.8%

Dietary Fiber 94.9 g379.7%

Sugars 191.5 g

Protein 59 g118.6%

Vitamin A 6772.4% Vitamin C 2713.7%

Calcium 90.3% Iron 88.7%

*Based on a 2000 Calorie diet


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.