Balsamic vinaigrette on warm vegetables, what could be more season straddling than that?
Spring is trying its best to establish a foothold here and I’m determined to help it along. Snow is in the forecast for tonight and tomorrow, but by the weekend we should be back in the 50’s. I can feel it, the air’s a little lighter, the elk have gone back up into the high country and the mornings are less bone chilling. In honor of such loveliness, I decided to make a spring/summer vegetable dish with the tiny red tomatoes that were in the market this week. I know they are out of season and they didn’t taste all that good, but I just needed something to tide me over until the summer vegetables start rolling into the Farmer’s Market.
- 1 small bag of baby carrots
- 1 package of asparagus
- 1 head of broccoli
- 1/2 head of cauliflower
- 1 small package of grape tomatoes
- 1/3 cup olive oil
- 5 T balsamic vinegar
- 1 T Dijon mustard
- salt and pepper to taste
- Cut up the vegetables, except for the tomatoes and place on a baking sheet
- Sprinkle with salt and pepper and drizzle with olive oil
- Roast in a 400 degree oven until soft, about 20 minutes
- Keep an eye on the vegetables, you may have to take the asparagus out of the oven a little earlier than the rest
- Add the vegetables to a large bowl with the tomatoes
- Whisk the rest of the ingredients together in a small bowl and add to the vegetables
- Toss and serve
I think I heard my aspens budding out while I was eating it! Make summer vegetables with balsamic vinaigrette and help spring along, it’s your civic duty.
Unless you’re an avid skier, then you probably want to make stews and soups for a while…