Type what you have

Ingredients

• ✓ balsamic vinegar
• eggplant
• zucchini
• heirloom tomato
• onion
• red bell pepper
• garlic
• olive oil
• rosemary
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
3. 3 Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

By Fioa

Ingredients

• ✓ balsamic vinegar
• olive oil
• soy sauce
• red cabbage

Instructions

1. 1 Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.

By Kelly Jameson

Ingredients

• ✓ balsamic vinegar
• strawberry
• white sugar
• vanilla extract
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Quarter large strawberries and halve small ones; place on a rimmed baking sheet. Toss with balsamic vinegar, sugar, vanilla extract, and salt to coat; spread into a single layer.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Stir well; spread into a single layer. Continue baking until juices start to thicken, about 10 minutes more.

By LauraF

Ingredients

• ✓ balsamic vinegar
• olive oil
• lemon pepper
• brown sugar
• lemon juice

Instructions

1. 1 Whisk together oil, vinegar, lemon pepper, sugar and lemon juice. Use a funnel to pour into a clean bottle with a tight fitting lid. Shake bottle before using and pour over favorite green salad.

By Laura

Ingredients

• ✓ balsamic vinegar
• olive oil
• salt
• garlic
• cauliflower

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir together olive oil, balsamic vinegar, salt, and garlic in a bowl. Add cauliflower and toss to coat. Spread mixture onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, stirring occasionally, about 20 minutes.

By hike4diamonds

Ingredients

• ✓ balsamic vinegar
• baby carrot
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking dish with aluminum foil; set aside.
2. 2 Combine carrots, olive oil, salt, and pepper in a resealable plastic bag and seal well; alternatively, use the carrot bag. Toss to coat evenly. Pour carrots into the prepared baking dish.
3. 3 Bake in the preheated oven until tender, about 30 minutes. Sprinkle balsamic vinegar over carrots; shake the dish to coat evenly. Return to the oven and continue baking until liquid is absorbed, 5 to 10 minutes. Serve hot.

By ekc364

Ingredients

• ✓ balsamic vinegar
• asparagus
• cherry tomato
• olive oil
• salt
• black pepper
• feta cheese

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's directions.
2. 2 Pour balsamic vinegar into a microwave-safe container. Cook on high power until vinegar is reduced by half, 2 1/2 to 3 minutes. Set aside.
3. 3 Combine asparagus, cherry tomatoes, olive oil, salt, and pepper in a large bowl and toss until well combined. Spread out vegetables in the air fryer basket in a single layer. You might need to cook in batches.
4. 4 Cook in the air fryer until asparagus is lightly browned and the tomatoes begin to burst, about 10 minutes.
5. 5 Place vegetables on a serving platter and drizzle with reduced balsamic vinegar. Sprinkle with feta cheese and serve warm.

By Bibi

Ingredients

• ✓ balsamic vinegar
• honey
• orange
• garlic
• soy sauce
• black pepper
• water
• green bean
• olive oil
• tomato

Instructions

1. 1 Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
2. 2 Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

By jennzy910

Ingredients

• ✓ balsamic vinegar
• bacon
• onion
• garlic
• green bean
• water
• salt
• black pepper
• bread crumb
• cheese blend

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until some of the fat renders into the pan, about 5 minutes. Stir onion and garlic into the bacon and continue cooking until the bacon is crisp and the onion is translucent, about 5 minutes more.
2. 2 Stir green beans, water, vinegar, salt, and pepper into the bacon; cook at a simmer until the liquid is mostly evaporated, 10 to 12 minutes. Top with bread crumbs and cheese; stir gently.

By Barbara

Ingredients

• ✓ balsamic vinegar
• sugar
• canola oil
• salt
• salad green
• cranberry
• strawberry
• mango
• onion
• almond

Instructions

1. 1 Place sugar, oil, salt, and vinegar in a jar with a lid. Seal the jar and shake vigorously to mix.
2. 2 In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

By scoopnana

Ingredients

• ✓ balsamic vinegar
• butter
• apple
• sweet onion
• salt
• cumin

Instructions

1. 1 Melt butter in a sauté pan over medium heat. Add apples, onion, salt, cumin, and balsamic vinegar; sauté until onion translucent, 5 to 7 minutes.

By IamKeebler

Ingredients

• ✓ balsamic vinegar
• carrot
• maple syrup
• sea salt
• bacon
• pecan
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Whisk maple syrup, balsamic vinegar, and salt together in a large bowl. Cut peeled carrots in half lengthwise and diagonally slice into 1/2-inch thick pieces. Add carrots to maple syrup mixture and stir until carrots are well coated, reserving any leftover maple mixture for later. Spread out carrots in a single layer on the prepared baking sheet.
3. 3 Roast carrots for 10 minutes. Turn carrots and continue to roast until done, 10 to 15 more minutes. Depending on the size of your carrots they might even take longer.
4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool slightly and coarsely crumble.
5. 5 Once carrots are tender, transfer to a bowl and sprinkle with bacon and pecans. Drizzle with any leftover maple mixture and toss until well combined. Garnish with chopped parsley and serve immediately.

By lutzflcat

Ingredients

• ✓ balsamic vinegar
• beet
• butter
• water
• salt
• black pepper

Instructions

1. 1 Shred beets in a food processor fitted with the shredding blade.
2. 2 Melt butter in a skillet over medium heat. Add shredded beets; cook and stir until slightly softened, about 5 minutes.
3. 3 Add water to skillet; cover. Simmer until beets completely softened, about 10 minutes. Stir in balsamic vinegar; season with salt and pepper.

By ddow

Ingredients

• ✓ balsamic vinegar
• eggplant
• salt
• olive oil
• oregano
• black pepper
• tomato

Instructions

1. 1 Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
2. 2 Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
3. 3 Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

By Kim's Cooking Now

Ingredients

• ✓ balsamic vinegar
• olive oil
• garlic
• mushroom
• white wine
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add garlic and sauté until fragrant but not brown, about 2 minutes.
2. 2 Add mushrooms and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in balsamic vinegar and wine; cook until mushrooms are tender, about 2 more minutes. Season with salt and pepper.

By CHRISTYJ

Ingredients

• ✓ balsamic vinegar
• olive oil
• butter
• red onion
• white sugar
• red wine
• salt

Instructions

1. 1 Heat oil and butter in a large skillet over medium heat until butter melts. Add onions and sugar; cook and stir until onions start to caramelize, about 15 minutes.
2. 2 Pour red wine and balsamic vinegar into the skillet and bring to a boil. Reduce the heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

By kdominy

Ingredients

• ✓ balsamic vinegar
• vegetable broth
• olive oil
• arborio rice
• prosecco
• strawberry
• goat cheese
• grana padano cheese

Instructions

1. 1 Warm broth in a saucepan over low heat.
2. 2 At the same time, heat olive oil in a large saucepan over medium-high heat. Add rice and stir until fully coated with oil and pale gold in color, about 2 minutes. Pour in Prosecco and stir constantly until wine is fully absorbed.
3. 3 Add 1/2 cup warm broth and stir until broth is absorbed. Add 1/2 cup broth and strawberries; stir until absorbed. Add 1/2 cup broth, Grana Padana cheese, and goat cheese; stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is tender yet firm to the bite. Stirring in the broth should take about 18 minutes in all. Turn off the heat and allow to rest 2 minutes before plating.
4. 4 Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.

By Buckwheat Queen

Ingredients

• ✓ balsamic vinegar
• olive oil
• lemon juice
• rosemary
• oregano
• mushroom
• zucchini
• green bell pepper
• red onion

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
3. 3 Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with oil mixture.
4. 4 Place the pan on the preheated grill and cook until vegetables are tender, turning once, 10 to 15 minutes.

By ilise19

Ingredients

• ✓ balsamic vinegar
• aluminum foil
• potato
• olive oil
• onion powder
• salt
• black pepper
• butter

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place a 24-inch long piece of heavy-duty aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over potatoes; season with onion powder, salt, and pepper. Distribute butter chunks evenly over potatoes.
3. 3 Bring two shorter edges of the foil up and around potatoes; fold together several times at the top to create a seam. Fold the remaining two edges to seal the packet.
4. 4 Place packet of potatoes (with the seam facing up) on the preheated grill. Cook until potatoes are tender, about 25 minutes, turning and shaking the packet several times during cooking to redistribute potatoes.
5. 5 Remove from the grill and keep packet sealed until ready to serve. Be careful when opening as potatoes will be very hot and steam will release quickly.

By CanadianCook

Ingredients

• ✓ balsamic vinegar
• turnip
• carrot
• parsnip
• sweet potato
• sugar
• salt
• black pepper

Instructions

1. 1 Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

By Scott Koeneman

Ingredients

• ✓ balsamic vinegar
• red bell pepper
• orange bell pepper
• red onion
• portabella mushroom
• olive oil
• salt
• sugar snap pea
• zucchini
• yellow summer squash
• garlic
• basil
• walnut

Instructions

1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Ingredients

• ✓ balsamic vinegar
• beet
• olive oil
• garlic
• thyme
• honey
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with aluminum foil.
2. 2 Trim and discard beet greens; cut off and discard beet bottoms. Place beets, top-sides up, in the prepared baking dish.
3. 3 Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Season with salt and black pepper.
4. 4 Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven. Peel when cool enough to handle.

By Kristin Licavoli

Ingredients

• ✓ balsamic vinegar
• tomato
• mozzarella cheese
• red onion
• olive oil
• basil
• salt
• pepper

Instructions

1. 1 In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.

By katquilter

Ingredients

• ✓ balsamic vinegar
• mustard
• garlic
• kosher salt
• black pepper
• olive oil
• watermelon
• feta cheese
• red onion
• black pepper

Instructions

1. 1 Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use.
2. 2 Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.

By MomZilla Evin

Ingredients

• ✓ balsamic vinegar
• white pearl onion
• olive oil
• sugar
• salt
• black pepper
• garlic
• parsley

Instructions

1. 1 Adjust oven rack to low position and heat oven to 425 degrees.
2. 2 Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
3. 3 Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

By Allrecipes Member

Ingredients

• ✓ balsamic vinegar
• vegetable oil
• russet potato
• onion
• purple potato
• egg
• potato starch
• potato starch
• kosher salt
• black pepper
• white vinegar
• microgreen
• sour cream
• harissa

Instructions

1. 1 Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
3. 3 Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
4. 4 Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
6. 6 Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

By Juliana Hale

Ingredients

• ✓ balsamic vinegar
• watermelon
• tomato
• sweet onion
• green onion
• olive oil
• saccharine-based sugar substitute
• salt
• black pepper

Instructions

1. 1 Place watermelon cubes, tomato, sweet onion, and green onion into a salad bowl. In a separate bowl, whisk together the balsamic vinegar, olive oil, and sweetener until the sweetener has dissolved. Pour the dressing over the salad, and lightly toss; sprinkle with salt and black pepper to taste.
2. 2 Refrigerate at least 30 minutes before serving.

By klcrfa

Ingredients

• ✓ balsamic vinegar
• olive oil
• tomato
• basil
• olive oil
• broccoli
• garlic
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

By Debra

Ingredients

• ✓ balsamic vinegar
• eggplant
• salt
• olive oil
• onion
• tomato
• bread crumb
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt and let stand for about 10 minutes. Drain off liquid.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
3. 3 Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.
4. 4 Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.
5. 5 Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.

By Luke Patterson

Ingredients

• ✓ balsamic vinegar
• brussels sprout
• red onion
• garlic
• olive oil
• maple syrup
• salt
• black pepper
• walnut
• cranberry
• feta cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine Brussels sprouts, red onion, and garlic in a bowl; drizzle balsamic vinegar, olive oil, and maple syrup over top and toss to coat. Season with salt and black pepper; transfer to a baking sheet.
3. 3 Roast in the preheated oven until sprouts are tender and sauce thickened, about 40 minutes.
4. 4 Transfer Brussels sprouts mixture to a serving bowl. Add walnuts, cranberries, and feta cheese; stir to combine.

By Raechel Valerius