Teresa's Recipes
Swiss Chard and Balsamic Roasted Vegetables
A vibrant medley of vegetables, featuring Swiss chard, carrots, red bell pepper, zucchini, and red onion, all beautifully roasted to perfection and drizzled with a tantalizing balsamic glaze. This dish brings out the earthy, sweet notes of the vegetables, enhanced by the tangy bite of balsamic vinegar, making it a delicious and nutritious addition to any meal. This recipe traces its roots back to the rustic kitchens of Italy and France, where roasting vegetables has long been a popular method to enhance their natural flavors.
Ingredients
- To taste Salt
- To taste Pepper
- 1/2 teaspoon Dried thyme
- 1 teaspoon Garlic powder
- 3 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 1, large, thinly sliced Red onion
- 2, medium, cut into half-moon slices Zucchini
- 1, large, seeded and sliced Red bell pepper
- 2, large, peeled and sliced into rounds Carrots
- 1 bunch, stems removed, leaves chopped Swiss chard
Dietary Notes
- Servings: 4
- Dish Type: Main or Side
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 150
- Fat: 7g
- Carbs: 20g
- Protein: 4g
- Sodium: 500mg
- Sugar: 8g
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, balsamic vinegar, garlic powder, dried thyme, salt, and pepper. Mix well.
- Add the Swiss chard, carrots, red bell pepper, zucchini, and red onion to the bowl. Toss until all the vegetables are well coated with the seasoning.
- Spread the vegetables in a single layer on a large baking sheet. Ensure they're not overcrowded to allow even roasting.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they're tender and slightly caramelized on the edges. Stir halfway through for even roasting.
- Remove the vegetables from the oven and let them rest for a few minutes before serving. This allows the balsamic glaze to thicken a bit more on the hot vegetables.
- Serve the roasted vegetables hot as a side dish, or as a main course with a slice of crusty bread.
Tips
- For variations, you can add other vegetables like eggplant, butternut squash, or Brussels sprouts. You can also sprinkle some feta cheese or goat cheese on top before serving for an added flavor boost.
- For a spicy kick, add a pinch of crushed red pepper flakes to the balsamic mixture.