Cook this: Balsamic roasted vegetables for Easter dinner from Uncomplicated

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Cook this: Balsamic roasted vegetables for Easter dinner from Uncomplicated
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Cook this: Balsamic roasted vegetables for Easter dinner from Uncomplicated via nparts

Our cookbook of the week is Uncomplicated by Toronto-based chef Claire Tansey. Over the next three days, we’ll feature more recipes from the book and an interview with its author.

Using greenhouse-grown vegetables, this make-ahead side dish is ideal for Easter lunch or dinner: “Good at room temperature, good hot, just flexible; that’s what I’m into.” And if there’s any leftover on Easter Monday, Tansey suggests tucking it into a sandwich with some feta or goat cheese. Step 2Combine the onion, eggplants, peppers and zucchini on the prepared baking sheet. Drizzle with olive oil and toss well to coat. Spread into an even layer. Drizzle with balsamic vinegar and sprinkle with salt.

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