Balsamic Vegetable Salad Recipes

Steps:

• In a salad bowl, combine tomatoes and cucumbers. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.

Steps:

• Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
• Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

Steps:

• In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.
• In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.
• Preheat grill to medium-high.
• Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.
• Drizzle veggies with remaining glaze and serve on a warm platter.

Steps:

• Combine the vegetables in a large glass or ceramic bowl.
• Mix dressing ingredients and pour over vegetables.
• Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.
• Cooking time reflects time to marinate vegetables.

Steps:

• Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.
• Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes; refrigerate if you are marinating longer.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.
• Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.
• Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Steps:

• In a large shallow dish, combine the oil, salt and 1/4 cup vinegar. Add yellow squash, zucchini and tomatoes; turn to coat. Cover and refrigerate for up to 4 hours., In a small saucepan, combine the brown sugar, honey, thyme, rosemary, garlic powder and remaining vinegar. Bring to a boil; cook until liquid is reduced by half. Discard thyme and rosemary; set glaze aside., In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender., Meanwhile, drain vegetables and discard marinade. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently and brushing occasionally with glaze., Remove barley from the heat; let stand for 5 minutes. Transfer to a large serving bowl. Add vegetables and basil; toss to coat. Serve warm with a slotted spoon.

Steps:

• Preheat oven to 400ºF (200ºC).
• Combine all vegetables (except spinach) in large bowl and stir.
• Add salt, pepper, oregano, and olive oil for the salad and stir.
• Spread vegetables on baking sheet and bake for 40 minutes.
• To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
• In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
• Drizzle dressing over salad.
• Enjoy!

Steps:

• Whisk first 6 ingredients together to prepare the dressing mix, set aside.
• Cook the pasta of your choice.
• While pasta is cooking, chop broccoli and blanch for 2 minutes.
• Combine cooked pasta, blanched broccoli, chopped red pepper and sliced green onion.
• Pour dressing mix on top of pasta mixture; toss to coat.
• Chill until ready to serve.
• **Note: Preparation can be accomplished while pasta is cooking, making this a very quick dish**.