Balsamic roasted veg over polenta

Legume · February 25

bubbajack · February 25

Legume said:

That had to be good!

lkapigian · February 25

You had me at Balsamic!

Dyal_SC · February 25

I can smell the aroma from here.

JohnInCarolina · February 25

No beans?

DoubleEgger · February 25

Nice!

caliking · February 25

That looks good!

Stormbringer · February 25

The finished shot looks incredible, lovely colours.

johnmitchell · February 25

That looks and sounds amazing 😋

bluebird66 · February 25

That looks fantastic!

Canugghead · February 25

Love it, whole tray of balsamic glazed mosaic of healthy bites. Perfect tray for our big gathering, or just the two of us for a week!

Did you add any garlic cloves (nod @caliking)? Reason I asked... We love Jamie Oliver's Hit and Run Chicken one tray dish, it uses balsamic vinegar and garlic; one problem we find is garlic cloves turning ugly green, wondering if it's some reaction between raw garlic and vinegar.

Legume · February 25

I always toss garlic into a roast. This time I used fermented garlic cloves which worked out well, I'm not sure there was enough time with the smaller dice of soft veg to properly roast the garlic. Most of the time I roast root vegetables, this was mostly zucchini, yellow squash, Japanese eggplant and mushrooms with some carrot, garlic and red onion thrown in. In all honesty, the squash was a bit over. I didn't sweat any of it ahead of time and it took a while to caramelize. Next time I'll either sweat it or go with bigger pieces.

Legume · February 25

@Canugghead I don't know about the green, but I always use some olive oil when I roast veg, so if JO's recipe doesn't have oil, maybe that's it? I also usually roast at 400F, if that matters.

Canugghead · February 25

Yes, getting vegetables of different texture/hardness to finish at the right time is a balancing act, we parcook carrots and potatoes before mixing with others.

JO's recipe does have olive oil, perhaps we should pre roast the garlic or coat it with oil to avoid direct contact with vinegar. The recipe says 350 but we crank it up to 375 halfway, and broil near the end.

We bake our favourite Maple Roasted Brussels Sprouts with Bacon at 400.

caliking · February 26

Canugghead said:

Love it, whole tray of balsamic glazed mosaic of healthy bites. Perfect tray for our big gathering, or just the two of us for a week!

Did you add any garlic cloves (nod @caliking)? Reason I asked... We love Jamie Oliver's Hit and Run Chicken one tray dish, it uses balsamic vinegar and garlic; one problem we find is garlic cloves turning ugly green, wondering if it's some reaction between raw garlic and vinegar.

https://www.seriouseats.com/ask-the-food-lab-why-does-my-garlic-turn-green

Your idea for roasting the garlic separately, or coating with oil may help. When I've lacto-fermented veg in the past, I noticed that some of the garlic turned green. Still tasted great, though.

I made garlic confit in the IP some time ago. Add some to roast veg, mashed potatoes, rice... anything! Keeps well in the fridge.

Canugghead · February 26

@caliking Thanks, I think they nailed it, it's the acidic vinegar, pre roasting garlic should work I hope,
Don't add acid at the beginning. Acid can increase the rate of pigment production. If you are working on a recipe that includes both acid and garlic, give the garlic a chance to cook down a bit before adding the acid in order to deactivate its enzymes.

Balsamic roasted veg over polenta

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