Antipasti with Balsamic Reduction
 

Recipe and photographs by Mor Peleg

Peas and carrots sitting in the refrigerator, maybe some sweet potato, red peppers, eggplants. When you have all sorts of vegetable leftover, you can always make rich antipasti.

Ingredients:

2 sweet potatoes

1 leek

2 red onions

2 beetroots

2 summer squashes (or zucchini)

A cluster of cherry tomatoes

200 gr sweet mini peppers (or red pepper)

* As aforementioned, you can use any vegetable you like which is available.

Spicing – salt, pepper, a bit of crushed chili, dry garlic, a stem of rosemary, 2 tbsp olive oil

For serving – 2 tbsp olive oil + 2 tbsp balsamic reduction

Preparation:

Beetroots should be washed and well packed in a layer of parchment paper and a layer of silver foil, and baked until soft. You can place them in the bottom of the oven while baking other things.

The remaining vegetables should be chopped into large, coarse pieces of approximately 2 cm, and placed in a baking tray.

Onion – chop into quarters.

Leek – cut it across, about 3 cm thick.

Sprinkle olive oil and spices over the vegetables (spices may also be altered according to your personal preferences), slightly shake the tray so that all vegetables are covered in oil and spices, and bake at a high temperature of 200 degrees until the vegetables are soft and brown.

After removing the vegetables from the oven, mix olive oil and balsamic vinegar and pour over the dish.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Mor’s recipes go to http://pormeleg.kitchen/

https://www.facebook.com/pormeleg.kitchen/

 

Recipe and photographs by Mor Peleg

Antipasti with Balsamic Reductio 

Recipe and photographs by Mor Peleg

 

Recipe and photographs by Mor Peleg

Peas and carrots sitting in the refrigerator, maybe some sweet potato, red peppers, eggplants. When you have all sorts of vegetable leftover, you can always make rich antipasti.

Ingredients:

2 sweet potatoes

1 leek

2 red onions

2 beetroots

2 summer squashes (or zucchini)

A cluster of cherry tomatoes

200 gr sweet mini peppers (or red pepper)

* As aforementioned, you can use any vegetable you like which is available.

Spicing – salt, pepper, a bit of crushed chili, dry garlic, a stem of rosemary, 2 tbsp olive oil

For serving – 2 tbsp olive oil + 2 tbsp balsamic reduction

Preparation:

Beetroots should be washed and well packed in a layer of parchment paper and a layer of silver foil, and baked until soft. You can place them in the bottom of the oven while baking other things.

The remaining vegetables should be chopped into large, coarse pieces of approximately 2 cm, and placed in a baking tray.

Onion – chop into quarters.

Leek – cut it across, about 3 cm thick.

Sprinkle olive oil and spices over the vegetables (spices may also be altered according to your personal preferences), slightly shake the tray so that all vegetables are covered in oil and spices, and bake at a high temperature of 200 degrees until the vegetables are soft and brown.

After removing the vegetables from the oven, mix olive oil and balsamic vinegar and pour over the dish.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Mor’s recipes go to http://pormeleg.kitchen/

https://www.facebook.com/pormeleg.kitchen/

 

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