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Balsamic Roasted Vegetables

Serves 12
Prep and Cook Time 1 Hour

2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds
2 teaspoons of Trapani Sea Salt, divided in half
1 cup Il Casolare Unfiltered Extra Virgin Olive Oil
1/3 cup San Giacomo Balsamic Condiment
1/2 teaspoon freshly ground black Tellicherry Peppercorns
1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds
3 large red onions, sliced into 1/4-inch rounds
2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares
2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares
6 large heads of endive, cored, halved, and quartered lengthwise

1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of Trapani Salt. Let stand for 30 minutes. Pat dry.

2. Preheat the oven to 450°F.

3. Whisk together the Il Casolare Olive Oil, San Giacomo Balsamic Condiment, remaining Trapani Salt, Tellicherry Pepper and set aside.

4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended il Casolare Olive Oil and San Giacomo Balsamic Condiment. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.

5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with Trapani Salt and Tellicherry Pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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