1. Caprese

    Tomatoes, mozzarella, basil, olive oil and balsamic.

  2. Strawberries

    With balsamic and black pepper. Odd, but great.

  3. Make a glaze

    Simmer until reduced by half and it coats a spoon.

Balsamic roasted vegetables

Recipe · Made with balsamic vinegar

Balsamic roasted vegetables

Serves 450 minutesEasy

Method

  1. 1Heat the oven to 425°F. Toss the squash, onion and peppers with the oil, salt and pepper on a large sheet pan and roast for 20 minutes.
  2. 2Add the zucchini, tomatoes and garlic, toss, and roast for 15 to 20 minutes more, until everything is tender and browned at the edges.
  3. 3Whisk the balsamic and honey together, pour it over the hot vegetables and toss.
  4. 4Roast for 3 to 5 minutes more, until sticky. Scatter over the basil and serve.

  • The labels

    "Balsamic Vinegar of Modena" (IGP) is the everyday kind. "Traditional" balsamic (DOP) is aged for at least 12 years and costs far more.

  • Grape must first

    The higher grape must sits in the ingredients, the sweeter and richer the vinegar tends to be.

  • Thickness

    Thicker usually means older or reduced. Thin, very sharp balsamic is best for cooking.