Balsamic Roast Vegetable Salad

The best balsamic vinegar comes from Italy in Modena or Reggio. True balsamic vinegar has a syrupy consistency and a sweet and fruity flavor. It is also characterized by its unusually dark color. Balsamic vinegar is made from unfermented juice from white grapes known as “must” which has high sugar content and is typically found in trebbiano grapes. Surprisingly, true balsamic vinegar is usually not found in supermarkets. You’ll only find commercial grade balsamic vinegar that is made up of red wine vinegar mixed with must and caramel. True gourmet balsamic vinegar is slowly aged in wooden barrels and take 6 months to several years before reaching its prime. Vinegar has been around for ages and its medicinal usages include: a tonic to relieve fatigue, helps digestion and aids in weight loss. The natural sweetness of this aged vinegar adds instant flavor to this salad.

Serves 6
recipe from Australian Good Taste magazine

600g pumpkin, peeled, deseeded and cut into 3cm pieces
3 zucchini, cut into 3cm pieces
1 red bell pepper, deseeded and cut into chunks
1 red onion, cut into wedges
1 tablespoon olive oil
50g rocket, washed and dried
1/4 cup balsamic vinegar (more if you like)
1/4 cup toasted pine nuts

Preheat oven to 200c. Line a large baking tray with non-stick baking paper. Place the pumpkin, zucchini, bell pepper, onion and oil on the tray and toss to coat. Roast in the oven for 35 minutes or until tender. Set aside to cool. Transfer the pumpkin mixture to a shallow serving bowl. Add the rocket and balsamic vinegar. Toss gently to combine. Sprinkle with pine nuts and serve.

The Culinary Chase’s Note: About half way through the baking process, add a splash of balsamic vinegar and toss a bit to coat the vegetables. If there are any leftovers, stir through some cooked rice, pasta or couscous.